Easy Thai Coconut Curry Salmon with Spiced Quinoa Recipe

Ingredients

• 1.5 lbs salmon fillets
• 1 can (13.5 oz) coconut milk
• 3 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1/2 cup cilantro, chopped
• 1.5 cups quinoa
• 3 cups water or vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water, then combine it with water or broth, cumin, turmeric, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. In a large skillet, heat over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk, fish sauce, and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer.
4. Add the sliced red bell pepper and green beans to the skillet, cooking for 5 minutes until the vegetables are tender.
5. Add the salmon fillets gently into the skillet, spooning some of the curry sauce over the top. Cover and cook for 6-8 minutes, or until the salmon is cooked through and flakes easily.
6. Once the quinoa is cooked, fluff it with a fork and season with salt to taste. Serve the salmon and vegetables over the spiced quinoa, garnishing with chopped cilantro.