Salmon Sweet-Potato Curry
Weight-loss bonus: A 2012 study in the Journal of the Academy of Nutrition and Dietetics found that increased fish intake over a six-month period was positively associated with weight loss in women. Oily fish such as salmon and farmed rainbow trout are full of protein, omega-3 fats and vitamin D that may help you slim down
Best Health magazine, January 2013; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tsp canola or grapeseed oil
- 2 green onions or 1/2 small onion, finely chopped
- 2 garlic cloves minced
- 2 cups low-sodium chicken broth
- 1 398-mL can light coconut milk
- 2 medium sweet potatoes cubed
- 2 tbsp tomato paste
- 1 tbsp ginger minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 450 g skinless salmon sliced into 1-in. cubes
- 1 1/2 cups frozen peas
- Juice of 1/2 lemon
- 1/3 cup cilantro
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a large saucepan over medium heat. Add onion and garlic; heat two minutes.
- Add chicken broth, coconut milk, sweet potato, tomato paste, ginger, curry powder, cumin, cayenne, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
- Add salmon, peas and lemon juice; continue simmering five minutes, stirring gently so as not to break up salmon. Serve garnished with cilantro.
Recipe Notes
Per serving: 458 calories, 31 g protein, 25 g fat (9 g saturated fat), 30 g carbohydrates, 5 g fibre, 62 mg cholesterol, 368 mg sodium
