Poached Salmon Indian Curry with Quinoa




Eating out with kids is always an adventure. And by adventure I mean the poor restaurant staff probably breathe a sigh of relief when we leave. It’s not always that dramatic, but anyone with young kids know what I’m talking about. It can get a little hairy.

Of course, now our dilemma is finding somewhere we can eat. Unlike a gluten intolerance, my youngest daughter Miah’s celiac disease is an autoimmune disorder in response to a gluten intolerance. She is especially sensitive even among those with celiac disease. Cross contamination is our biggest worry. So even though I love to give my kids the the experience of eating out every once in a while, there’s less risk of Miah getting gluten (and less drama) if I make an ethnic restaurant style meal at home. It’s fun to really go all out and have a whole themed dinner. The kids get to experience something new, learn about another culture, and I don’t go all mama bear while interrogating the chef about their “gluten free” menu. 

So here’s my no-question-about-it-being-gluten-free, “stay-in” {homemade} Poached Salmon Indian Curry! The bonus is that this dish really only takes about 30 minutes to make.

Prepare the quinoa. Heat a large sauce pan and lightly dry toast the quinoa before adding in the water. This will bring out the nutty flavor. 

2 cups quinoa, toasted

4 cups water

Season the salmon:

4 salmon fillets, skin removed and patted dry

2 heaping tsp. curry powder ( I used a mild curry, but you can use whatever is your fav)

1/8 tsp. cinnamon 

Pinch of red pepper flakes (opt.)

few shakes of sea salt per fillet

Combine the curry, cinnamon, and red pepper flakes in a small bowl and mix together. Salt each fillet and dust with the curry seasoning. 

In a large pot heat:

1-1/2 tbsp. coconut oil

1 clove garlic, minced

1 small yellow or white onion, chopped 

3-4 carrots, sliced

Saute the garlic, onions, and carrots until they begin to tenderize and get a caramel toasted color. Scoot the veggies to one side and lay the fish seasoned side down in the coconut oil. Salt the opposite side and if you have any more seasoning left you can dust this side of the fish as well. Cook the fish on med-high heat for a 2-4 of minutes, until it gets a nice golden brown, caramelized look. Turn it over to the other side you just salted and pour in the  broth and lemon juice.

2 cups chicken or vegetable broth (MSG and gluten free)

1 tbsp. lemon juice

Poach the salmon in the broth until it flakes apart when poked with a fork. The time this takes will depend on the thickness of your salmon. Once the salmon begins to flake apart add in:

1 can coconut milk (full fat)

additional 1-2 tsp. curry powder or to taste

salt to taste

couple sprigs cilantro roughly chopped

Turn heat down and simmer while you set the table. Put some of the cooked quinoa in your bowl followed by a heaping spoonful of the poached salmon curry. If you really want to go all out, make some gluten free naan to go along with it. I just use my {Homemade} Quinoa Tortilla recipe, add some garlic to the dough and make them thicker. Ta-da! Naan! Gluten free Indian “stay-in”!





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