Salmon Curry and Pineapple

(This recipe helps reduce inflammation)


  • 1 1/2 lbs fresh salmon fillets
  •  1 (14 ounce) cans light unsweetened coconut milk
  • 1 tablespoon grated ginger
  • 2 tablespoon apple sauce (no sugar)
  • 2 tablespoons fish sauce
  • 1 tbs olive oil
  • 1 -3 tablespoon red curry paste (you choose how much)
  • 1/2 lime (juice of, no seeds)
  • 1/4 cup chopped fresh basil
  • 1/4 cup almond
  • 2 tablespoons chopped fresh cilantro
  • Minced Thai Chili (for heat but optional)
  • 2 cups pineapple
  • 3 cups steamed jasmine rice (or other type of rice)


  1.  Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
  2.  Place olive oil, minced garlic, chopped almonds and fish in cold skillet and stir heating it up on med- high heat.
  3.  Quickly brown salmon cubes in olive oil and minced garlic (set aside)
  4.  Place the coconut milk into another cold large sauté pan and add ginger, applesauce, fish sauce, curry paste, and lime juice.
  5.  Put heat onto med-high
  6.  Use a whisk to blend it until it is smooth.
  7.  Bring the coconut milk mixture to a boil.
  8.  Reduce heat to medium and add pineapple, stir.
  9.  Add the fish.
  10.  Cook, turning fish gently to cook all sides as it cooks, for 3 to 5 more minutes
    (depending on size of cubes or how well done you like your fish.)
    (Personally a dry salmon ends up in the cat’s bowl.)
  11.  When heat is off, Sprinkle in curry, basil and cilantro.
  12.  Serve garnished with minced Thai bird chilies, if you like, but remember that these are very hot, and you might want to taste one small thin ring
    (preferably with some food) before adding a lot of them to your serving.
  13.  Ladle into bowls over steamed jasmine rice.