Gluten-Free

Curried Salmon Bowl with Kale

With chunks of wild salmon and fresh, nutritious kale, these gluten-free curry bowls are on the table in 30 minutes.

Brain & Energy Boosters

Research has linked the omega-3 fats in salmon to helping you maintain cognitive health, memory and learning ability. A five-year observational study found that older adults who ate seafood just once a week performed better on thinking skills tests than those who did not, suggesting that omega-3 fatty acids may protect against age-related memory loss and decline in cognitive abilities. Leafy greens like kale are rich in vitamin K and folate, both of which may help stave off cognitive decline. Plus, vitamin K is fat-soluble, so it benefits from the fat in the fish and avocado oil, helping it to be at its most bioavailable.

A Soy-Free Sauce

A savory sauce made from palm sap and seasoned with sea salt, coconut aminos can be used as a lower-sodium substitute for soy sauce in dishes such as this curry bowl. If you can’t find it, you can use tamari or soy sauce, which tend to be saltier, so adjust the amount to taste.

 

Servings
4
Prep Time
15 min
Duration
30 min

Ingredients

  • 1 tbsp avocado oil (TRY: Primal Kitchen Mayo with Avocado Oil)
  • ½ yellow onion, chopped
  • ½ tsp sea salt, divided
  • 3 cloves garlic, minced
  • 1 tbsp peeled and minced ginger
  • 1 tbsp curry powder (TRY: Simply Organic Curry Powder)
  • 1 13.5-oz BPA-free can full-fat coconut milk
  • 2 tbsp coconut aminos (TRY: Coconut Secret Coconut Aminos)
  • 1 tbsp fresh lime juice
  • ¼ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 1 lb wild salmon, skin removed, cut into chunks
  • 1 5-oz container baby kale, roughly chopped
  • 1 tsp arrowroot
  • 1 tsp cold water
  • cooked quinoa or whole-grain blend, optional for serving (TRY: Path of Life The Original Quinoa and Kale)

Preparation

1. In a large skillet on medium, heat oil. Add onion, sprinkle with one-half of salt and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and ginger; sauté until fragrant, about 1 minute. Add curry powder and cook, stirring, for 1 minute, until curry is lightly toasted and fragrant.

2. Stir in coconut milk, coconut aminos, lime juice, remaining one- half of salt and pepper. Bring to a boil, reduce to a simmer and stir in salmon and kale. Simmer, stirring occasionally, until salmon is cooked through and kale has wilted, 5 to 7 minutes. Mix arrowroot with water until dissolved. Add arrowroot mixture to skillet; stir and continue to cook until sauce thickens, about 2 minutes more.

3. Divide quinoa among bowls and top with salmon mixture. (MAKE AHEAD: You can make curry and quinoa up to 3 days ahead; cover and refrigerate separately. Reheat and assemble before eating.)

 

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Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 421
  • Carbohydrate Content 10 g
  • Cholesterol Content 51 mg
  • Fat Content 31 g
  • Fiber Content 2 g
  • Protein Content 28 g
  • Saturated Fat Content 20 g
  • Sodium Content 462 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 3 g