This treatment in our salmon series highlights our “Enlightened Curry Powder (AIP)“. This is a very rich flavorful sauce for this delicious salmon. The curry flavor is authentic and will make your house smell delicious! This would be great with my favorite “rice”  replacement. I like to use both riced cauliflower and riced broccoli and make it like you would a rice pilaf. Absolutely delicious and tasty too. Anytime you have a nice sauce on a recipe I like to serve the dish with a vehicle to clean up the sauce. Give it a try.

Coconut Curry Salmon
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  1. 4 (6 oz) skinless salmon fillets (about 1-inch thick) skin removed, cut into chunks
  2. 1 lime, juice and zest
  3. 2 cups coconut milk
  4. 3 tbsp coconut oil
  5. ½ cup POTG Enlightened Curry Powder
  6. 6 cloves garlic minced
  7. 1 tbsp fish sauce
  8. 2 tsp ginger chopped or minced
  9. 1 Tbls. coconut sugar
  10. 3 T. chopped fresh cilantro
  1. Mix together the POTG enlightened curry powder, ginger, garlic, fish sauce, lime juice, zest, and coconut sugar.
  2. Heat the coconut oil in a large skillet or wok over medium heat. Add the spice paste and stir well.
  3. Add your fish pieces and start them cooking.
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