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April 6, 2017 | 2 minute read

Garden Fresh Green Curry Recipe

This healthy, green curry is full of flavor and makes a stunning presentation. This recipe, from The Ohio State University’s Comprehensive Cancer Center, The James pairs protein-rich salmon and quinoa with garden-fresh broccoli, roma tomatoes and green onions. Mix it up with any spring veggies you like!

Salmon with Quinoa and Broccoli in a Green Curry Coconut Sauce


4 (4 oz.) Salmon fillets (wild or Atlantic farmed)
Salt and pepper

1/4 onion, minced
1 cup quinoa
2 cups water or reduced-sodium vegetable stock
2 roma tomatoes, diced
4 green onions, sliced thin

Curry Coconut Sauce:
1/4 onion, minced
1 clove Garlic
1 tsp extra virgin olive oil
2 tsp green curry paste
1 (15 oz.) can lite coconut milk
1 cup reduced-sodium vegetable stock

Roasted Broccoli:
1 cup broccoli florets
1 tsp extra virgin olive oil

  1. Preheat oven to 375 degrees F.
  2. Lay thawed salmon on large lightly greased sheet pan. Season with salt and pepper to taste and place in oven for 10-15 minutes.
  3. While salmon begins to cook, lay broccoli on sheet tray and drizzle with oil and season with salt and pepper. Place in oven on rack above salmon.
  4. In a saucepan combine onion, quinoa, and water or stock over medium high heat. Allow to come to a simmer then cover and reduce heat. Simmer on low for 15 minutes. It is fully cooked when the kernels look like they have popped open.
  5. In aa separate saucepan on low-medium heat sauté onion and garlic in oil until translucent. Add curry paste until softened and then add coconut milk and stock. Bring to a simmer. Taste and season to your liking and remove from heat.
  6. While curry sauce simmers, dice tomatoes and save to add to cooked quinoa.
  7. Remove salmon from oven when fully cooked. Increase oven temperature to 450 and continue to roast the broccoli until you can see some char on the sides and the florets are fork tender.
  8. Once quinoa is cooked. Turn off heat, toss in your diced romas and begin assembling your plates.
  9. On each of four plates, layer a little tomato quinoa with the roasted broccoli, then ladle a little sauce over your quinoa and veggies. Place one salmon fillet on top and finish with sliced green onions.
  10. Enjoy!

Makes 4 servings.

Per Serving: 520 calories, 26 g fat (8 g saturated fat), 40 g carbohydrate, 31 g protein, 6 g dietary fiber, 220 mg sodium.

Recipe and photos courtesy of Katie McCurdy, Sous Chef of Bloch Cafe, Wexner Medical Center, Ohio State University

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