Sockeye Salmon Yellow Curry - Bristol Bay Sockeye Salmon

Name: Sockeye Salmon Yellow Curry - Bristol Bay Sockeye Salmon
Ingredients: 4 Bristol Bay sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces; 1 tablespoon coconut oil; 1 onion, halved and thinly sliced; 2 tablespoons yellow curry paste*; 3 cloves garlic, minced; 1 cup vegetable stock; 2 teaspoons yellow mustard; 1 teaspoon curry powder; 1 tablespoon honey; 2 teaspoons fish sauce; ½ teaspoon powdered ginger; Salt; pepper; 2 cups coconut milk; 2 carrots, julienned; 1 cup small broccoli florets; 1 cup small cauliflower florets; 1 red bell pepper, julienned; Plain Greek yogurt to taste (optional); 2 cups uncooked jasmine rice (substitute brown or cauliflower rice); 1 bunch Thai basil; Greek yogurt; Lime wedges for garnish

bristolbaysockeye.org

Bright and bursting with veggies and flavor, this salmon curry is just what you need for those cozy winter nights.

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Ingredients

4 Bristol Bay sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces
1 tablespoon coconut oil
1 onion, halved and thinly sliced
2 tablespoons yellow curry paste*
3 cloves garlic, minced
1 cup vegetable stock
2 teaspoons yellow mustard
1 teaspoon curry powder
1 tablespoon honey
2 teaspoons fish sauce
½ teaspoon powdered ginger
Salt
pepper
2 cups coconut milk
2 carrots, julienned
1 cup small broccoli florets
1 cup small cauliflower florets
1 red bell pepper, julienned
Plain Greek yogurt to taste (optional)
2 cups uncooked jasmine rice (substitute brown or cauliflower rice)
1 bunch Thai basil
Greek yogurt
Lime wedges for garnish