Keto Salmon Curry
This Keto Salmon Curry combines the flavors of red curry and fresh lime juice for the perfect dairy free dinner!
Servings 4 servings
Calories 462kcal
Equipment
Ingredients
- 24 oz salmon filets, skin-on (four 6oz filets)
- salt and pepper (season the filets)
- 2 tbsp avocado oil, separated
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tsp chili garlic paste/red curry paste
- 1 (14 oz) can unsweetened coconut milk
- 1 tbsp coconut aminos/soy sauce
- 1 lime juice and zest
- cilantro and jalapenos (garnish)
Instructions
- Season salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool. Heat remaining 1 tbsp oil. Add garlic and ginger and cook 1 minute until fragrant and golden. Stir in chili paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in the coconut aminos/soy sauce and the lime juice and zest. Increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until salmon is cooked to your desired liking.
- Serve salmon and curry over zoodles or cauliflower rice. Garnish with cilantro and jalapeños, if desired.
Video
Notes
Net Carbs: 2g per serving
Yields: 4 servings
Nutrition
Calories: 462kcal | Carbohydrates: 2g | Protein: 34g | Fat: 32g | Fiber: 1g