Wild salmon curry

If you like spicy, I suggest you prepare wild salmon curry for the next lunch. Red curry is a popular Thai dish made from red curry paste, coconut milk, vegetables, meat, fish, and seafood. Enjoy!

Preparation time: 35 minutes
Servings: 4

Salmon ingredients:
2 medium-sized wild salmon fillets, skin removed
a pinch of salt
a pinch of black pepper
1 tbsp Tamari soy sauce
1 tbsp tomato paste

Curry ingredients:
1 tbsp coconut oil, melted
⅔ cup onion, finely chopped
1 tsp ginger, grated
2 garlic cloves, mashed
3 ½ tbsp red curry paste
1 medium-sized red bell pepper, chopped into pieces
a pinch of salt
1 ⅔ cup unsweetened coconut milk
1-2 tsp Tamari soy sauce
1-2 tsp agave syrup
2 cup chard, chopped
1 ½ cup brown rice, cooked

1. Mix Tamari soy sauce, tomato paste, black pepper, and salt in a small bowl. Stir and coat the salmon with the resulting mixture.
2. Heat the coconut oil in a large pan at moderate temperature to prepare the curry. Add ginger and onion, simmer for 3-4 minutes, stirring occasionally. Add garlic and simmer for another 1-2 minutes, stirring often.
3. After that, add the red curry paste and cook for 2 minutes, stirring often. Lower the temperature if the mixture starts to burn. Add red pepper and salt, simmer for 2-3 minutes, then add coconut milk and stir. Cook for 2 minutes.
4. Add Tamari soy sauce and agave syrup to taste and stir. Then, add the salmon. After 5 minutes, add chard, cover with a lid and cook until chard softens.
5. Serve with brown rice and enjoy.