- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 355.7
- Total Fat: 14.6 g
- Cholesterol: 18.2 mg
- Sodium: 1,500.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 6.7 g
- Protein: 26.6 g
Salmon Curry over Zucchini and Sweet PotatoesSubmitted by: SP_STEPF
IntroductionYou know how much I love veggie-centric recipes. This one has four servings in ONE dish! Yum! You know how much I love veggie-centric recipes. This one has four servings in ONE dish! Yum!
1 can (14.5 oz) canned Alaskan wild salmon from Trader Joe's
1 jar (1.5 c) Trader Joe's red curry sauce
1 medium onion, halved, then sliced
1 large green pepper, chopped
4 c fresh spinach
1 sweet potato (about 5" long)
3 medium zucchini
1 t olive oil
Heat the olive oil in a deep saute pan over medium-high heat. Add onions and peppers and cook for three minutes, until they start to get some color.
Add the zucchini and sweet potato, cover and cook until sweet potato is tender, about four minutes.
Meanwhile, place the salmon in a small saute pan, removing any skin and bones. Add the curry sauce and simmer for three minutes.
To serve, place one cup of spinach in each of four large bowls. Top with one quarter of the vegetable mixture, then a quarter of the salmon and sauce.
The spinach will wilt from the heat of the other vegetables.
Make four servings: about 2/3 c salmon and sauce, 1 c spinach (1 large handful). and 2 cups vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.