SALMON AND SWEET POTATO WITH COCONUT CURRY SAUCE
A super simple, quick meal, practically straight from Mark Bittman. Here’s what you need:
FROM THE PANTRY:
* coconut oil
* curry powder
* basmati rice (or other grain of choice)
* fish sauce (optional)
* can of coconut milk
FRESH INGREDIENTS:
* onion
* garlic
* lime juice
* sweet potatoes (2)
* ginger
* cilantro (garnish)
DIRECTIONS:
Prep Ahead:
* Thinly slice onions
* mince garlic
* dice sweet potatoes
* mince fresh ginger
Heat some coconut oil and cook a thinly sliced onion and a minced clove of garlic for a couple of minutes until soft; add a tablespoon or so of curry powder and stir until fragrant. Add a can of coconut milk, a couple of diced sweet potatoes, a generous squeeze of lime juice, a few dashes of fish sauce if you like, and some minced fresh ginger; bring to a boil and simmer until the sweet potato is almost tender, about five minutes. Cut a couple of skinless salmon fillets into half-inch cubes and add them to the pan; reduce to a simmer and cook until the fish is just done, about five minutes more. Garnish with fresh chopped cilantro and serve over basmati rice.