There were many good things about this meal. The grilled salmon, the curry sauce filled with healthy greens and vegetables, the quinoa that soaked up the sauce. The way my blood sugar sailed through this meal with peak of, oh, 140, landing nicely back around 80. I love when eating healthy matches so nicely with eating delicious foods!
- 2 salmon steaks (I had frozen Trader Joe’s salmon)
- 1 onion – sliced
- 1 red pepper – sliced
- 3 cloves garlic – diced
- 1 bunch mustard greens, cleaned and cut into 1 inch pieces
- 1 can coconut milk
- 1-3 T. curry paste
- 1/2 can baby corn
- 1 cup quinoa – cook as directed
Start out by sauteing the onions and red peppers in a bit of oil. I cooked mine a bit, starting to let the onion carmelize as well. Toss in the garlic, let cook for a minute or two and then pour in the coconut milk. Mix in as much curry paste as you want at this point. I used about 2 tablespoons and it wasn’t too hot for us. Mix in the corn and cleaned greens at this time. Season with salt and pepper. Heat and simmer.
While cooking the curried vegetables, grill two salmon steaks on a grill pan with a little salt/pepper/olive oil seasoning on each side. I left one salmon steak whole and broke the other one up into pieces and tossed it right into the curry. Serve the salmon curry over the quinoa and enjoy.