Pineapple Coconut Salmon Curry

This is one of my favorite way to eat fish! So many amazing flavors and super easy to whip up.

It’s very forgiving and I’ve used mango instead of pineapple and chicken or tilapia instead of salmon.

Speaking of salmon, did you know that it’s recommended to have at least 2 servings or 8 ounces of fish weekly? Fatty fish especially (like salmon, tuna, sardines, mackerel, swordfish, and trout) provide EPA and DHA which are long chain omega-3 fatty acids. While ALA (a short chain amino acid) can be found in plant foods like walnuts and flaxseed, the conversion to EPA/DHA is inefficient. So eating fatty fish regularly is the best way to meet our EPA/DHA needs.

Fueling notes:

  • This recipe makes ~8 servings
  • Per serving there are 25 grams of protein and 65 grams of carbs per serving
  • Eat as a pre-workout meal 2-4 hours before a session
  • Great for post-workout with a ~3:1 ratio of carbs to protein

The Stuff

  • 3 cups of rice, uncooked
  • Drizzle of vegetable oil
  • 1 yellow onion, diced 
  • 2 lbs of frozen salmon thawed
  • 2 cups of fresh or frozen diced pineapple or one can drained 
  • 28 oz can diced tomatoes 
  • 1 can of evaporated milk
  • 1 tsp of coconut extract
  • 1 tablespoon of curry powder
  • Salt and pepper to taste

The Steps

  1. Cook the rice
  2. Drizzle the oil in a large skillet and cook onions until soft or about 5 minutes
  3. Cut the salmon into bite-size pieces and add it to the skillet
  4. Once the salmon is cooked through, add the rest of the ingredients
  5. Cook until sauce is heated through and season with salt and pepper
  6. Serve over rice and enjoy!

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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