Curry Salmon and Roasted Beets Recipe

Curry Salmon and Roasted Beets


2 cloves garlic, minced
1 teaspoon sesame oil
1/2 cup low fat coconut milk
3/4 cup water plus 1 tablespoon
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon yellow curry powder
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro
1/2 teaspoon ground cumin
6 fresh mint leaves, minced
1 teaspoon srichacha
2 teaspoons cornstarch
4-4 ounce salmon fillets
Olive oil
Kosher salt

3 large beets, peeled and sliced
Beetroot leaves, stems removed
Chili powder
Olive oil
Kosher salt

How to make Curry Salmon and Roasted Beets


1.    In a sauce pan on the stove, mix the coconut milk with garlic, sesame oil, ½ cup water, fish sauce, sugar, curry powder, cardamom, ginger, basil, cilantro, cumin and sriracha.   Set on medium-low heat and allow to cook, stirring occasionally.

2.     About 5 minutes into the sauce’s heating, swirl a small bit olive oil in a pan and once hot, add salmon fillets.  Sprinkle side up with a little salt.  Cook about 2 minutes per side.

3.    Mix remaining tablespoon of water with cornstarch and mint.  Add to sauce and stir into curry mixture.   Allow 2-3 minutes to thicken over heat.  Serve over salmon fillets.


1.    In a large bowl, use your hands to toss beet slices and leaves with a swirl of olive oil.  Sprinkle liberally with ground cumin, chili powder and salt.
2.    Lay beets on baking sheets covered with aluminum foil.  Bake in a preheated oven at 400 degrees for 20-25 minutes or until beets soften.

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