Thai Curry Salmon With Coconut Lime Cauli-Rice

Simple and easy Thai red curry baked salmon with coconut lime cauliflower rice dinner for two – all made with ingredients from Trader Joe’s!

Thai Red Curry Salmon - Dash Of Mandi

I felt like I was due for a good ol’ easy Trader Joe’s Tuesday recipe! All of the ingredients used in this recipe can be found at there – so it’s a one stop shop. However, if you don’t have a Trader Joe’s – I believe most stores should sell similar if not the same ingredients.

The Thai red curry sauce from Trader Joe’s is my favorite! This is what I coated the salmon with. It’s also great on shrimp, chicken, tofu, roasted cauliflower.. basically anything. SO. MUCH. FLAVOR.

I also always get the canned coconut milk from TJ’s. Most, if not all stores sell this stuff. Just make sure not to get a reduced fat one. We want the thick coconut cream on top for the coconut lime cauliflower rice.

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Thai Curry Salmon With Coconut Lime Cauli-Rice


Ingredients

Thai Curry Salmon

2 wild-caught salmon filets

1 tbsp olive or avocado oil

1/4 tsp ground ginger

1/4 tsp garlic powder

salt and pepper to taste

6-7 tbsp Trader Joe’s Thai red curry sauce, divided

Coconut Lime Cauliflower Rice

1 bag of caulifower rice

1/2 tbsp oil of choice (you can do olive, coconut or avocado)

1/2 a can of coconut milk, use the creamy top part

juice and zest of 1 lime

salt to taste


Instructions

Preheat the oven to 400 degrees F and spray a baking sheet with cooking spray – or line with parchment paper.

Brush 1 tbsp oil on salmon filets then season with salt, pepper, garlic powder, and ground ginger. Brush on 2-3 tbsp of the Thai red curry sauce. 

Add salmon to prepared baking sheet and bake for 15-18 minutes or until the salmon is cooked through/to your liking.

Meanwhile, prepare your coconut lime cauliflower rice by adding 1/2 tbsp of oil of choice to a large skillet over medium heat.

Add cauliflower rice and season with a bit of salt. Saute for about 4-5 minutes, stirring occasionally.

Stir in coconut milk and lime juice. Let simmer on medium low heat until most the liquid is absorbed. Stirring around occasionally. Add lime zest. 

In a sauce pan heat up 1/4 cup Thai red curry sauce, just until its heated.

Top baked salmon with the heated Thai curry sauce. Add to a plate with coconut lime cauliflower rice and veggie of choice – I like steamed snap peas, green beans, baby broccoli or asparagus!

Enjoy!

 


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