butternut squash & salmon curry

I love salmon.

It's a very forgiving fish to cook, and it's incredibly versatile; you can simply bake it with salt & pepper, or grill it and add tons of toppings in a fish taco. The hubs is a huge fan of it too. We made it so often that we might have gotten a little burnt out... so we took a salmon sabbatical. And time went by.

In the grocery store yesterday, however, we were walking by the seafood counter brainstorming dinner ideas (pro tip: always do this before you go to the grocery store) and there it was, on ice, in all its pink-and-silver glory.

And there was no longer any question of what we'd be having.

Always start the rice first, or it won't be ready, and you'll be sad.

Butternut Squash & Salmon Curry
adapted from Simply Real Health | Serves 4

Sauce:

1 can full-fat coconut milk (13.66 oz)
3-4 tbsp red curry paste
1 1/2 tsp curry powder
1 tsp turmeric
Salt & pepper, to taste
Generous pinch red pepper flakes

Curry:

Coconut oil
1/2 yellow onion, diced
3-4 cloves garlic, minced
2-in piece of fresh ginger, minced
1 1/4 cup butternut squash, peeled & diced in 1/2" cubes (about half a very small squash)
1 carrot, sliced
3/4 tsp cumin
1/2 tsp smoked paprika
Salt & pepper
1 cup green beans or sugar snap peas, trimmed
1 cup peas, edamame, or mixture of the two
4 6-oz salmon fillets, deboned
Fresh cilantro
Brown rice, optional

Preheat the oven to 400 F. If you're making rice, go ahead and start it before beginning the curry.

Combine all sauce ingredients in a small saucepan and whisk together. Turn on the lowest heat setting and let heat thoroughly while cooking the rest of the curry, whisking occasionally, and tasting to adjust spices as needed.

In a large pan, heat some coconut oil over medium heat. Add the onion, garlic, and ginger, and cook until the onions begin to turn translucent, about five minutes. Add the butternut squash and cook for three to four minutes, then add the carrots. Season vegetables with cumin, smoked paprika, salt, and pepper, and a pinch of red pepper flakes for some added heat. Continue cooking, stirring occasionally, until squash begins turning yellow and is fork-tender. Add green beans, cook for two minutes, and add the peas or edamame. Cook until just about done and remove from heat.

In a cast iron skillet or stainless steel pan, heat coconut oil over high heat until screaming hot. Salt and pepper salmon fillets generously, then add to hot pan, skin side up. Cook for two minutes on high heat, then place pan in preheated oven and cook for an additional 6-7 minutes.

Place salmon fillets, skin side down, in the pan with the vegetables and turn it on the lowest heat setting. Pour sauce over fish and veggies and heat for 3-5 minutes until heated through.

Scoop salmon and veggies over rice and top with a small handful of fresh cilantro.