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

  • coconut oil


  • 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


#workhard #livyoung