Wild Salmon & Vegetable Curry with Saffron Rice Recipe Description: A mild salmon and vegetable curry over whole grain saffron rice. Prep Time: 20 MinutesCook Time: 1 Hours Servings: 6 Difficulty: Easy Recipe Ingredients: For the rice 2 cups uncooked whole grain rice 5 cups homemade chicken or vegetable stock 2 tablespoons organic butter a pinch of saffron threads For the curry 3 tablespoons coconut oil 1 large onion, chopped 10 cups frozen Normandy blend vegetables (a mixture of broccoli, cauliflower and carrots) 1 pound wild Alaskan salmon 2 cans regular coconut milk Mild Madras Curry Powder sea salt Recipe Instructions: Combine the rice, stock, butter and saffron. Bring to a boil and then simmer on low with the lid on, stirring once or twice, until all the liquid is absorbed and the rice is tender. While the rice is cooking, heat the coconut oil in a large wok. Add in the chopped onion and frozen vegetables. Cook vegetables until somewhat soft, about 30 minutes, breaking up the bigger pieces with your utensil. Chop the salmon and add to the vegetables. When salmon is thoroughly cooked, add in the coconut milk, curry and salt to taste. Start with 1 tablespoon of curry powder and then go from there. Bring mixture to a boil and then turn off the heat. Serve immediately over rice. Author: persimmonpudding I'm a wife of 19 years and a stay-at-home- mother to three daughters ages 15, 10 and 5. I enjoy reading, photography, blogging and gardening. I majored in history in college. I live in the desert southwest. View all posts by persimmonpudding
Really Delicious! We used fresh broccoli and carrots-didn’t have any cauliflower. My husband raved over it 🙂 Reply
Really Delicious! We used fresh broccoli and carrots-didn’t have any cauliflower. My husband raved over it 🙂
I’m glad you enjoyed it. It’s one of our favorite meals too. (: