Cashew Coconut Salmon Curry is easy to make and crazy delicious. We love it over paleo and Whole30-friendly mashed sweet potatoes but it also goes well with steamed rice.
- 2 lb. sweet potatoes, peeled and diced
- 4 salmon fillets, skin removed
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt (plus extra for the sweet potatoes, to taste)
- 1 tablespoon coconut oil
- 1 red pepper, diced small
- 2 tablespoons minced cilantro
The Cashew Coconut Curry Sauce
- 1/2 cup coconut milk
- 1/2 cup raw cashews*
- Juice from 1/2 lime
- 1 1/2 tablespoons red curry paste (Whole30, if needed)
- 1/4 teaspoon salt
- 1 small garlic clove
- 1/2 tablespoon coco aminos (can sub soy sauce)
- Place the sweet potatoes in a pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer for 15 minutes, or until they are soft. Drain the water, mash the potatoes, and season to taste with salt.
- While the potatoes are cooking, prepare the rest of dinner. Place all the cashew curry sauce ingredients plus 1 cup of water in your blender and blend on high until smooth.
- Sprinkle the paprika and salt over the top side of the salmon. Heat the coconut oil in a large skillet over medium-high heat. Add the salmon, top side down, and sear for 3-4 minutes, or until they are golden. Remove the pan from the heat, lower the heat to medium, flip the salmon over, then pour the sauce into the pan. Put the pan back on the heat and cook for 4 minutes more.
- Serve the salmon over the mashed sweet potatoes with the sauce, the red peppers, and cilantro over top.
If you don’t have a high-powered blender (like a Vitamix) use 1/3 cashew butter instead.