Crispy Quinoa Coconut Curry Salmon + Slaw
asian salad mix
4-6 oz piece of salmon
madras curry powder
hungry root coconut curry sauce
brown rice quinoa blend
In a smoking hot pan, add curry powder, coconut oil + 1/4 cup of brown rice blend on HIGH
let the rice crisp, laid out flat until crunchy. salmon, skin side down
Cover pan. let skin crisp, 2 to 3 minutes
Once it is smoking, add in coconut oil and baste fish. flip to cook thru.
In another pan, saute salad mix until soft
Toss with coconut curry sauce. plate fish on top of vegetables.
Top with crispy rice blend