Curry Salmon Grain Bowl Recipe
Prep Time:
10 minutes
Cook Time:
36 minutes
Servings:
4 Servings
Ingredients
  • 1 head cauliflower, cut into florets
  • 6 tablespoons olive oil, divided
  • 2 tablespoons curry powder
  • 4 teaspoons salt, divided, plus more to taste
  • 4 teaspoons pepper, divided, plus more to taste
  • 1 zucchini, chopped and quartered
  • 1 (15.5-ounce) can chickpeas, drained
  • 1 teaspoon paprika
  • 4 salmon fillets
  • 3 cloves garlic, peeled and minced
  • 1-inch knob ginger, peeled and minced
  • 1 small yellow onion, diced
  • 1 tablespoon tomato paste
  • 1 (15.5-ounce) can tomato sauce
  • 1 (13.6-ounce) can coconut milk
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon ground cloves
  • 1 cup millet, cooked
  • 1 cup farro, cooked
Directions
  1. Preheat the oven to 425 F.
  2. Spread cauliflower florets onto ⅓ of a sheet pan. Toss with 2 tablespoons of olive oil, curry powder, and 1 teaspoon each of salt and pepper.
  3. Spread the zucchini pieces onto ⅓ of the sheet pan and toss with 1 tablespoon of olive oil and 1 teaspoon each of salt and pepper.
  4. Dry the chickpeas and remove any loose skins.
  5. Add the chickpeas to the final third of the sheet pan and toss with 1 tablespoon of olive oil, paprika, and 1 teaspoon each of salt and pepper.
  6. Place the sheet pan in the oven and roast until vegetables are tender and chickpeas are crispy, about 20 to 30 minutes.
  7. In the meantime, heat the remaining 2 tablespoons in a large skillet over medium heat.
  8. Pat the salmon dry and season with the remaining 1 teaspoon each of salt and pepper.
  9. Add the salmon to the skillet and cook until golden brown on either side, about 8 to 10 minutes.
  10. Remove the salmon from the skillet and add oil if needed. Add the garlic, ginger, and onion and stir until soft.
  11. Stir in the tomato paste and cook until beginning to stick to the bottom of the skillet.
  12. Stir in the tomato sauce, coconut milk, and remaining seasonings. Stir and bring to a simmer.
  13. Simmer until thick, 8 to 10 minutes. Season with salt and pepper to taste.
  14. To serve, divide the farro and millet into bowls.
  15. Add the cauliflower, zucchini, and chickpeas to each bowl.
  16. Add the salmon and curry sauce to each bowl and top with cilantro to serve.