- 2 4 oz portions salmon
- 1 cup wild rice
- 1 tbsp coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion diced
- 1 cup pumpkin or butternut squash, diced
- 1 tbsp lemongrass, finely chopped
- 1 1/2 tbsp red curry paste
- 1/2 cup coconut milk
- 1 tbsp fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
Instructions / directions
Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; sauté 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
Serve with rice and lime quarters. Sprinkle with cilantro.Print
This recipe is brought to you by Mowi USA
At Mowi, we work with the ocean to produce nutritious, delicious and supreme-quality seafood. Our commitment to certifying our production units in accordance with the most stringent sustainability standard, the Aquaculture Stewardship Council (ASC) standard, shows our determination to provide the consumer with the best choice of seafood farmed in a sustainable way.