Salmon curry is probably one of my favorite ways to eat Salmon (and trust me, there are a lot!). Last year when Melissa and I took a trip across the country, we ended up at a hotel in the middle of nowhere that had its own restaurant attached. Our meal ended up costing more than room we rented that night, but that single meal had a lasting impression on me.
Ever since then, we have been on a mission to recreate the salmon curry we had in a lonely restaurant in Colorado. I think we have finally found it with this recipe! Creamy and delicious, this is the perfect low carb version of salmon curry I could find.
Before you begin, make sure you have all the spices in stock at the bottom of this page. I personally like to buy my spices in bulk from Amazon so I never run out. You can find those here if you are interested.
Low Carb Salmon Curry Walk-through
The first thing you have to do is preheat your oven so you are not standing around wasting time later.
I like to make my cauliflower rice ahead of time, so take part of a head of cauliflower and shred it with a cheese grater. Throw this in the microwave for 2 minutes to get a low carb “rice” alternative. Set this aside.
Next, take 1 teaspoon of curry powder, 1 can of coconut milk, a half package of cream cheese, 1 teaspoon of ground cumin, and 1/2 teaspoon of crushed red pepper and throw it all in a blender. Blend it up until it is smooth which should only be a few seconds. Leave that aside while you prepare the other ingredients.
Combine 1 teaspoon of curry powder (the curry that is left over) and the juice of 1 lime. Slather this onto your salmon fillets. Tonight Melissa and I decided to only make 1 large fillet of salmon as you can see above. Throw this into your preheated over for 10 minutes or long enough to ensure your fish is cooked and flakes when a fork is stuck into it.
Chop up your bell pepper, your small onion, and your tomatoes. I like to chop them up finely so all the flavors blend together.
Add some oil to a pan, and start cooking the vegetables over medium heat until they are soft (about 5 minutes).
Once your vegetables are nice and tender, add in your curry coconut mixture and cook it for about 5 minutes. It should look like this when it is close to being done.
Add in your cilantro and give it a good stir. Take your fish out of the oven, put it on a plate, and combine it with your cauliflower rice and coconut curry mixture for the best salmon curry you have ever had!
- 1 Cauliflower Head
- 1 Can Lite Coconut Milk
- 4 Ounces Cream Cheese
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Crushed Red Pepper
- 2 Teaspoons Curry Powder
- 4 Salmon Fillets (about 1 pound)
- 1 Lime
- 2 Teaspoons Oil
- 1 Red Bell Pepper
- 3 Plum Tomatoes
- 1 Small Onion
- 2 Tablespoons Fresh Cilantro
- Before you begin, preheat your oven to 375 degrees F.
- Combine 1 can lite coconut milk, 4 ounces cream cheese, 1 teaspoon curry powder, 1 teaspoon ground cumin, and ½ teaspoons of crushed red pepper in a blender and blend it up until the mixture is creamy smooth. Set aside for now.
- Take your salmon and put it skin side down on a baking sheet you have sprayed with cooking spray.
- Mix together the juice from your lime and the remaining 1 teaspoon of curry powder and brush onto your salmon fillets.
- Bake your salmon 10 minutes or until the fish is flaky when you stick a fork into it.
- While the fish is cooking, combine chopped red bell peppers, chopped tomatoes, and chopped onions in a pan with your oil and cook them for 5 minutes making sure to stir all the flavors together.
- Stir in the coconut mixture you set had set aside and cook for 5 more minutes.
- Add your fresh cilantro to this mixture.
- Remove your salmon from the oven and combine your salmon, curry mixture, and cauliflower rice together.
- Enjoy!
Carbs: 11 grams
Fat: 25 grams
Protein: 26 grams
Fiber: 3 grams
Net Carbs: 8 grams
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