Tropical Curry Salmon & Coconut Cauliflower Rice

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Savory • Creamy • Tropical • Aromatic

Seared salmon finished with a rich tropical curry sauce made with Pineapple Peanut Satay Sauce, served over coconut-infused cauliflower rice with roasted vegetables and fresh arugula. Bright, warming, and deeply satisfying while staying light and low-carb.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

INGREDIENTS

Salmon

  • 4 salmon fillets (4–6 oz each)
  • Salt and pepper, to taste
  • 1 tbsp olive oil, for searing

Curry Sauce

  • 2 tbsp Pineapple Peanut Satay Sauce (PPSS)
  • ½ cup coconut milk
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • 1 garlic clove, minced
  • ½ tsp fresh ginger, grated
  • Pinch of chili flakes (optional)
  • Salt, to taste

Coconut-Infused Cauliflower Rice

  • 1 large head cauliflower
    or approximately 4 cups pre-riced cauliflower
  • ¼ cup coconut milk
  • 1 tsp coconut oil (optional)
  • Salt and pepper, to taste

Roasted Vegetables

  • 1 red bell pepper, sliced
  • 1 medium onion, cut into wedges
  • 1 medium zucchini, sliced into rounds or half-moons
  • 1–2 tbsp olive oil
  • Salt and pepper, to taste

Assembly & Garnish

  • 4–6 cups fresh arugula
  • Lime wedges (optional)
  • Fresh cilantro (optional)

PREPARATION

Roast the Vegetables

Preheat oven to 425°F.

On a baking sheet, toss bell pepper, onion, and zucchini with olive oil, salt, and pepper.

Roast for 20–25 minutes until tender and lightly caramelized.

Prepare the Coconut-Infused Cauliflower Rice

If using whole cauliflower, pulse in a food processor until it resembles rice.

Heat coconut oil in a large skillet over medium heat.

Add cauliflower rice and cook for approximately 5 minutes until beginning to soften.

Stir in coconut milk.

Season with salt and pepper.

Cook an additional 2 minutes and remove from heat.

Make the Curry Sauce

Heat a small saucepan over medium heat with a small amount of oil if desired.

Add garlic and ginger and sauté for approximately 1 minute until fragrant.

Stir in:

  • Pineapple Peanut Satay Sauce
  • Coconut milk
  • Cumin
  • Turmeric
  • Coriander
  • Chili flakes

Season lightly with salt.

Simmer for 3–5 minutes until slightly thickened.

Remove from heat.

Cook the Salmon

Pat salmon fillets dry and season with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Sear salmon for approximately 3–4 minutes per side until lightly charred on the exterior and cooked through.

Remove from skillet and allow to rest briefly.

ASSEMBLY

Place a generous bed of fresh arugula onto each plate or bowl.

Top with coconut-infused cauliflower rice.

Add roasted vegetables.

Place a salmon fillet on top.

Drizzle generously with tropical curry sauce.

Optional: garnish with fresh cilantro and a squeeze of lime juice.

SERVE

Serve immediately while warm.

Best enjoyed fresh for optimal texture and flavor.

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