9 Smart Points


A delicious and easy way to prepare salmon, this decadent yet light curry recipe gets a healthy meal on the table in minutes. The tender salmon is perfectly poached in the creamy coconut milk and absolutely melts in your mouth.



  • 1 lb salmon skinless, cut into cubes
  • 1 large leek thinly sliced
  • 1 tsp coconut oil
  • 1 15 oz can reduced fat coconut milk
  • 3 cloves of garlic
  • 2 tsp curry powder
  • 1 tbsp fresh ginger root minced/grated
  • 1 tbsp reduced sodium soy sauce
  • 1 6 oz bag fresh greens (I used a spinach, kale, and chard mix)
  • Juice from 1/2 a lime
  • Salt and pepper to taste
  1. In a large skillet, heat coconut oil over medium-high heat. Add in leeks, garlic, and ginger, and sauce for about 3-4 minutes.
  2. Stir in the coconut milk, soy sauce, curry powder and salt and pepper. Mix well, and bring to a boil.
  3. Reduce heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked all the way through and the greens are wilted, about 5-7 minutes.
  4. Stir in fresh lime juice, and serve over rice, quinoa, or riced cauliflower if desired.
Prep Time Cook Time
5 minutes 15 minutes


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