A vacation is what you take when you can no longer take what you’ve been taking. – Earl Wilson
Let’s Go on a Tropical Island Vacation
Have you ever had pineapples and coconut together?
Why hasn’t anyone tried to crossbreed these two fruits?
Hold on. ::does a quick research on google::
Apparently, someone in Australia has “accidentally” created pineapples that taste like coconut! Check it out here.
Curry: Since I had some coconut milk and canned pineapples lying around, I decided to mix them to create something savory. My first thought was definitely “curry.” It is just so much better with coconut milk.
Salmon: To make it more interesting, I decided to use salmon fillets as my main “meat” so it’s not too heavy.
Chinese Kale: I would typically add basil since we’re going on a more “Thai curry” route, however, I did not have any at the time. Therefore, I decided to use Chinese kale instead! Chinese kale tastes less bitter and it is less tough than normal kale. I actually prefer it.
With my main ingredients sorted out, I decided to create my very own Pineapple Coconut Salmon Curry with Chinese kale.
Pineapple Coconut Salmon Curry with Chinese Kale
This recipe is very simple and easy.
First, you want to marinate the salmon fillets for about 30 minutes. The marinade consists of pineapple juice, coconut milk, curry powder, garlic, honey, ginger and chili.
Then, just lightly sear it on both sides in a frying pan.
Pour your marinade onto the pan and simmer for about 20 minutes until the sauce thickens.
Place pineapple chunks and chopped Chinese kale on top, cover with a lid and simmer for about 5 minutes until the kale is cooked.
And voila, your Pineapple Coconut Salmon Curry with Chinese Kale is done.
Serve on top of warm rice and be happy with your delicious heart-warming meal.
I really hope this Pineapple Coconut Salmon Curry with Chinese Kale brings happiness to your lunch/dinner.
Happy cooking and happy eating!
- 2 salmon fillets
- A bunch of Chinese Kale, coarsely chopped (about 6 to 8 kale stalks)
- 1/4 cup of pineapple chunks
- 1 cup of coconut milk (canned ones are better)
- 1 cup of pineapple juice
- 2 to 3 teaspoons of honey or brown sugar
- 2 teaspoons of salt
- 1/2 ginger, peeled and thinly sliced
- 1 garlic clove, minced
- 1 to 2 tablespoons of curry powder (depends how strong you want the curry taste to be)
- 1/2 to 1 habanero chili, coarsely chopped (optional)
- 1/2 tablespoon of oil for cooking
- To make the marinade, combine all ingredients except the pineapple chunks, kale and salmon. Mix well. Taste the marinade to see if it's spicy, salty and sweet enough. Adjust if need be.
- Place salmon fillets with marinade in a tupperware or a large ziplock bag. Keep it in the fridge for about 30 minutes.
- Heat 1/2 tablespoon of oil in a pan and cook salmon fillets for about 2 minutes on each side until slightly brown. Set marinade aside.
- When salmon fillets have a nice sear, pour marinade onto the pan and simmer for about 20 to 25 minutes until sauce thickens.
- Add coarsely chopped kale and pineapple chunks, then cover the pan. Simmer for about 5 to 7 minutes until kale is cooked and turn off heat.
- Serve with warm rice and enjoy!
- Feel free to substitute the salmon with chicken! You'll probably want to cook it longer in the pan before pouring the marinade.