Seared salmon with lemongrass-coconut curry
Paleo, Gluten-Free, Dairy-Free, Soy-Free
In this Southeast Asian curry, seared salmon fillets are finished in a silky coconut milk sauce with king oyster mushrooms, summer squash, and red bell pepper. Kaffir lime leaves and our custom-made lemongrass paste add bright, floral notes to balance the richness of the coconut milk.
In your bag
- 3 ounces king oyster mushrooms
- ½ pound summer squash
- 1 red bell pepper
- 2 kaffir lime leaves
- Fresh cilantro
- Fresh basil
- 1 lime
- Two 6-ounce wild Alaskan salmon fillets
- Lemongrass paste (lemongrass - garlic - turmeric - olive oil - fresh ginger - salt)
- ½ cup coconut milk
Calories: 590, Protein: 38 g, Fiber: 5 g, Total Fat: 40 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 7 g, Cholesterol: 80 mg, Sodium: 590 mg, Carbohydrates: 21 g, Added Sugar: 0 g.