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Blackened Salmon with Coconut Curry, basil and eggplant

Coconut Curry with Blackened Salmon

Try this simple curry recipe. It is completely vegan, which gives you the option to later add whatever you like whether that is vegetables, fish, or meat.
5 from 1 vote
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Course: Main Course, Sauce or Marinade, Soup
Cuisine: American, Healthy Options
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Calories: 464kcal
Author: Capri Lilly

Ingredients

Blackening Seasoning

  • 1 tsp Crushed Black Pepper
  • 1 tsp Sea Salt
  • 2 tsp Italian Seasoning
  • 1.5 tsp Chili Powder
  • 1 tsp Oregano
  • 1/2 tsp Red Crushed Pepper
  • 1 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Dried Parsley
  • 1 tbsp Olive Oil
  • 1 tbsp ghee, melted

Coconut Curry Sauce

  • 1 Medium White Onion, diced
  • 4 Cloves Garlic, minced
  • 2 tbsp Fresh Ginger, minced
  • 1 Eggplant, cut into cubes
  • 2.5 tbsp Red Curry Powder
  • 1 tsp Turmeric Powder
  • 1/4 tsp Ground Ginger
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 tbsp Coconut Oil, or preferred cooking oil
  • 20 oz Coconut Milk (full fat, canned)
  • 1 cup Vegetable Broth
  • 1 cup Fresh Spinach
  • 1/3 cup Fresh Basil
  • 1.5 lb Salmon, cut into 5 -6oz pieces

Optional Garnish

  • 2 tbsp Fresh Basil, chopped

Instructions

Prepare the Blackened Salmon

  • Season the salmon generously with the blackening seasoning. (If the opposite side is skin-less, season this side as well)
  • Over medium-high heat, add 1 tbsp ghee and cooking oil to a cast iron and then place salmon seasoning side down on the cast iron. Sauté the Salmon for 3-4 minutes on each side. Be sure not to move the salmon while it’s cooking to allow the salmon to blacken properly. 

  • The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer onto a plate, cover it with foil, and set aside for later.

Make The Coconut Curry

  • Using a cloth or paper towel, carefully wipe the cast iron clean of any remaining seasonings from the salmon. Lower the heat to medium heat.
  • Add 1 tbsp cooking oil to a pan and sauté chopped onions for 5 minutes, or until translucent. Then, add garlic and saute for 2-3 minutes. Add the ginger and saute for an additional 1-2 minutes.
    If you choose to add lemongrass, add it after the ginger and saute for 2-3 minutes. If you choose to add eggplant, add it now and saute it for 10-15 minutes, or until golden brown
  • Next, add the curry powder, turmeric powder, and ginger powder to the cast iron and saute for 1-2 minutes while continuously stirring.
  • Slowly pour in the coconut milk while continuously stirring. Then, add the vegetable stock, basil, and eggplant. Stir to mix all the ingredients together.
  • Slowly add the salmon back into the curry sauce, turn the heat to low, and allow the mixture to simmer for 15-20 minutes. Add the spinach and cook for an additional 5 minutes.
  • Garnish the curry with the remaining basil. Serve over brown rice or cauliflower rice.

Notes

Nutrition:

  • Serving: 6
  • Fat: 25g
  • Protein 30.1g
  • Calories: 464
Tip: Serve over Brown Rice, Cauliflower Rice, Quinoa, or Mashed Potatoes.
If making in the oven, place in a pre-heated oven at 375° for 25 minutes. Once the eggplant is done, set aside for later use.

Nutrition

Calories: 464kcal