Monday, March 9, 2015

Salmon Curry for Dinner

I spent time with family this past weekend, and after a few days of indulgence I'm ready to hit the gym and get back to achieving my fitness goals. This week, we're working to include more fish and veggies into our weeknight routine. Dinner tonight is this salmon coconut curry from The Runner's World Cookbook.

What You'll Need:
2 tsp canola oil
2 shallots, chopped
2 cloves garlic, minced
2 cups chicken broth
1 can light coconut milk
2 sweet potatoes, cubed
2 Tbsp tomato paste
1 Tbsp peeled and minced fresh ginger
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
3/4 tsp ground black pepper
1 lb skinless salmon, cut into cubes
1 1/2 cups frozen peas
Juice of 1 lime
Cilantro for garnish

  1. Heat the oil in a large pot over medium heat. Add the shallots and garlic and allow them to cook until fragrant. 
  2. Add the broth, coconut milk, sweet potatoes, tomato paste, ginger, curry, cumin, cayenne, salt, and pepper. Raise the heat to high and bring the sauce to a boil. 
  3. Once boiling, reduce heat the simmer for 20 minutes before adding the salmon. Then simmer for an additional 4 minutes. 
  4. Add the peas and lime juice, simmering for about 3 more minutes so that the fish is heated all the way through. 
  5. Garnish with cilantro and serve.
A friend and coworker of mine gave me the Runner's Wold Cookbook after I completed my first half marathon a few weeks ago, and I've been eager to try all of the recipes. Grouped into categories like "recovery", "pre-run", "fast", and "gluten free", this cookbook makes good nutrition easy to navigate. Check it out!

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