Salmon with Sweet Potato and Banana Curry
I absolutely love curry, especially during the fall and winter months. There are so many different versions to enjoy, but this is a simple recipe that I make at home when I stumped about what to make. This recipe isn’t spicy because a simple traditional curry powder is used, but you can always spice it up with Thai chili’s or any other additional chiilis that you would like. I think that this dish is delicious with salmon but also pairs well with tofu or shrimp. You can add any vegetables you want, whatever you have in the fridge will do just fine. I love using anything that is colorful in this dish, it looks so pretty against the orange sweet potato curry!
Ingredients:
4-5 small salmon filets
1 TS freshly grated ginger
3-4 garlic cloves
1 red bell pepper
1 green bell pepper
3-4 cups of rainbow Swiss chard
For Curry Sauce:
1 small Banana
2 Sweet Potatoes
2 cups vegetable or chicken stock
1.5 cups canned coconut milk
2 tsp salt
1TSP Fish Sauce
2 TS curry powder
For Garnish:
1/4 cup sliced red onion
1/4 cup choppedThai Basil
1 TS Aleppo pepper
Lime wedges
1/4 cup crushed peanuts
Bake sweet potatoes in oven until fully soft, let cool. Once cooled peel skin and place in a blender with banana, stock, coconut milk, salt, curry powder and fish sauce. Blend until smooth, add more or less broth for desired consistency set aside.
Prep bell peppers by cutting them into small chunks, chop Swiss chard into small pieces, finely mince garlic. In a large sauté pan add enough olive oil for sautéing, add garlic ginger and vegetables sautéed until fragrant and Swiss chard is slightly wilted about 5-7 mins. Remove vegetables from pan and add additional oil. Prep the salmon by adding salt and pepper to the filet and sear on both sides (depending on thickness 2-3 mins on each side) the fish will continue to cook in the curry so it does not have to be cooked all the way through. Add the curry sauce to pan with the salmon along with the vegetables to the same pan. Bring to a simmer and cook until the salmon is cooked through . Serve curry with Jasmine rice and garnish with Aleppo pepper, crushed peanuts, red onion, lime wedges, and Thai basil.
