Curry Salmon and Greens

Curry Salmon and Greens

  • Prep: 15 min
  • Cook Time: 12 min
  • Total: 27 min
  • Serving: 4
Coconut milk, ginger, and garlic coat tender, distinctly-flavored chard and luscious chunks of salmon.


  • 1 pound salmon fillet, cut into 1 inch cubes
  • Pinch or two of salt
  • Black pepper to taste
  • 1 pound Swiss chard (or other dark leafy green)
  • 1 teaspoon olive oil
  • 1 (6 ounce) onion, chopped (about 1 cup)
  • 1 large jalapeno, seeded, minced
  • 4 garlic cloves, minced
  • 2 tablespoons minced gingerroot
  • 1 (14 ounce) can of lite coconut milk, shaken
  • Juice of 2 limes (2 to 3 tablespoons)
  • 2 tablespoons fish sauce or reduced-sodium soy sauce
  • 1 tablespoon brown sugar, loose packed
  • ½ teaspoon hot sauce (or more to taste)
  • 2 tomatoes, diced (about 1 cup)


  1. Season salmon with salt and pepper and set aside. Trim woody stems and ribs from chard.
  2. Wash in a sink of water, agitating to allow grit to sink to the bottom.
  3. Remove leaves and place in a loosely covered microwave-safe container.
  4. Microwave on high for 1 to 2 minutes or until just wilted.
  5. Coarsely chop leaves and set aside.
  6. Leaves can also be blanched in a large pot of boiling water until just wilted.
  7. In a large nonstick stockpot, heat oil over medium heat and cook onion, jalapeno, garlic and ginger, stirring frequently, until fragrant and onion is soft, about 4 minutes.
  8. Add coconut milk, lime juice, fish (or soy) sauce, brown sugar and hot sauce.
  9. Bring to a simmer (do not boil).
  10. Add salmon and tomatoes, return to a simmer.
  11. Reduce heat to low, cover and simmer for about 3 minutes.
  12. Stir in greens and simmer until salmon is just cooked through, about 3 more minutes.


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