SOCKEYE SALMON YELLOW CURRY

Ingredients

• 4 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)