Curry Salmon and Cauliflower Rice: A Yummy Way to Get Omega 3s

By Katherine Pett

Having purchased a bunch of individually wrapped, frozen salmon fillets at the grocery store, I was searching for a way to cook them that would be both delicious and out of the common way.  Having read earlier posts on the benefits of turmeric and hoping to maximize my intake of health omega-3’s, I experimented with a curry recipe for salmon.  After a couple months of tweaking, this is what I came up with!  Try it out and let us know how it goes!

Curry Salmon


  • 1 pound salmon fillet, cut into 1-inch cubes
  • 1 inch piece of ginger
  • 2 garlic cloves, peeled
  • 1/2 bag (about 8 oz) of frozen spinach
  • 1 cup of coconut milk (the full-fat kind)
  • 1/4 cup lime juice
  • 1 tsp fish sauce
  • 1 tbsp of coconut oil
  • 1.5 tsps paprika
  • 1.5 tsps curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp mustard powder
  • 1 pinch black pepper (or more to taste)
  • 1 pinch salt (or more to taste)


1. Mix all your spices thoroughly and set them aside.

2. Add ginger (peeled) and garlic cloves to food processor and pulse until fine.  Then add frozen spinach and mix all ingredients til they are finely chopped.  If you don’t have a food processor, a blender works fine.

(If you’re working light on kitchen tools, buy frozen chopped spinach beforehand, then just chop ginger and garlic as finely as you can).

3. Heat your tbsp of coconut oil in a skillet over medium heat.  When melted, add your spinach mixture to the pan.  Saute until the ginger and garlic are becoming a clear consistency and frozen spinach is fully thawed and hot to the touch.

4. Add in your bowl of spices and mix thoroughly in the pan.

5.  Add coconut milk, fish sauce, and lime juice and mix.

6.  Once the mixture is simmering, add your fish.  Then bring to low heat, cover the pan, and cook for up to 10 minutes or until the salmon flakes easily with a fork.

Cauliflower Rice

This is a nice way to serve your curried dish and get another serving of non-starchy veggies into your day!


  • One head of cauliflower
  • 1-2 tbsp olive oil
  • Salt and pepper to taste


1. Cut cauliflower into manageable chunks, then process in a food processor until it is the approximate size and shape of rice.

2. Then, heat a tbsp of olive oil in a pan on the stove, add your cauliflower rice and stir until the cauliflower is cooked through.  Add salt and pepper to taste.

If you don’t have a food processor, your best bet is to make a mashed cauliflower and use that as a base instead.  Instead of processing the chunks of cauliflower, steam them in a large pot first.  Once pieces of cauliflower are very soft, mash them in a large bowl.  It won’t be grainy like the rice, but it will taste just as good!

I like to serve my curry salmon over the cauliflower rice for a meal that’s high in vegetables and healthy fish!

This recipe should make 5 servings.

Here are some (non-artistic) photos of the process!

unnamed unnamed-1

What you need to get started.  I cut those salmon down until they were in cubes.


Add your spices to the mixture before the coconut milk (although I’ve messed up and added it after and that was fine, too!)


This is what it looks like with the salmon added!  Once salmon is cooked through, serve it over cauliflower rice (or the starch of your choice) and enjoy.

Katherine Pett is a first-year student in the Biochemical and Molecular Nutrition program at The Friedman School.  She can be reached at and on Twitter @smarfdoc.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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