Salmon with Spicy Coconut Curry, Quinoa and Bok Choy

Full of protein and tons of flavor for a healthy quick dinner. Easily double or reduce by half so it works for you. This is a fresh organic meal for the paleo lifestyle; gluten free, dairy free and also works great as a vegan meal! 
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6 People
Author Katie


  • 36 ounces Salmon Fillets, cleaned (4 oz. portions)
  • 1 1/2 cup quinoa, white or tri-color
  • 1 1/2 teaspoon salt
  • 2 tablespoons olive oil plus more for drizzling on fish
  • 24 pieces large shrimp, peeled, deveined, tails off (4 per person)
  • 1 large shallot, peeled and finely diced or substitute - white onions
  • 1 jalapeno pepper, thinly chopped remove seeds if you don't like a lot of heat
  • 1 teaspoon fresh grated ginger or 2 teaspoons of ground ginger powder
  • 2 cloves garlic, peeled and minced
  • 1 (16 ounce) can light coconut milk, organic
  • 2 medium tomatoes, diced
  • 1 teaspoon cumin
  • 2 tesaspoons Thai red curry powder
  • 1 teaspoon Chinese Five Spice
  • 1 large Bok Choy stalk
  • salt and pepper to taste
  • fresh cilantro, rough chop for garnish
  • fresh lemon wedges for drizzle and garnish


Prep and Salmon

  1. Preheat oven to 250 degrees F. Line a baking tray with foil. Prepare the salmon with salt, pepper and light drizzle of olive oil on both sides. Use your hands to rub in the oil. 

  2. Prep all the vegetables and spices a head of time. Make sure everything is sliced, chopped or open ready to use before cooking. This makes preparing this meal a lot easier and faster.

  3. Place salmon into oven and bake for 15-20 minutes for a medium rare middle or until its flaky in the center of the fillet. 

For the Sauce

  1. In a medium sauce pan. Place 1 tablespoon of olive oil and raw shrimp with salt and pepper to taste. Cook the shrimp on each side for approximately 1-2 minutes. The shrimp will become a light pink when done. When shrimp is a light pink color and fully cooked then set into a bowl of to the side. 

  2. In the same pan add another tablespoon of olive oil and add the chopped shallots and jalapenos. Cook till the shallots are translucent, approximately 4 minutes. Stir occasionally. Add the ginger and 1 clove of minced garlic cook for one minute. Pour in the coconut milk, all the dried spices and salt and pepper to taste, stir or whisk to blend together. Bring to a low boil. 

  3. Add tomatoes and cook for 10 minutes on medium heat. Stir occasionally. If the mixture becomes too hot the coconut milk fat will split, so watch the heat and keep an eye on it. The longer the curry sauce cooks the tastier it is. 

For the Quinoa

  1. In the meantime, start the quinoa. In a medium pot place the quinoa, water and 1 teaspoon of salt. Stir the mixture together, do not cover yet. Place the pot on medium high heat and bring to a boil. Once it has reached a boil, cover and lower heat to a simmer. 

  2. Continue to cook quinoa on low for 10-15 minutes or until the water has been absorb into the quinoa. Once the water has been absorbed fluff up the quinoa with a fork to break up any big pieces. 

  3. Before serving add the cooked shrimp to the sauce to warm through. 

For the Bok Choy

  1. For the Bok Choy, heat up a medium pan with oil, add chopped Bok Choy and 1 clove of garlic minced, add salt and pepper to taste. Sauté for 5-7 minutes. The green and white parts will become soft and translucent. Then serve. 

  2. For serving add the quinoa and Bok Choy to the plate. Place the salmon on top and pour the sauce with the shrimp right on top of the fish. 

Recipe Notes

Notes: to make this meal vegan. Do not add the shrimp to the sauce and remove the fish from the steps above. It is a delicious vegetarian meal and very filling.