Fem365: Fitness. Food. Femininity.
Pumpkin is such a seasonal food… It becomes super-popular in recipes in Autumn, and then seems to fall out of favor by January. So sad! Pumpkin is an underrated vegetable (actually, it’s probably a fruit). I like to keep cans of pumpkin puree in my cupboard all year long. It’s great in breads, muffins, chili and stews… Even smoothies! But it is especially good in curries. It lends a subtle sweetness to the dish, and adds texture and body to the sauce. Juli, over at Paleomg, has an amazing recipe for Pumpkin Cashew Coconut Curry with Coconut “Sticky Rice” (made from cauliflower). And here’s MY take on pumpkin curry — it’s pretty amazing too (methinks).
Pumpkin Curry Baked Salmon
- 4 wild-caught salmon fillets
- 2 Tbsp ghee (which is casein-free), or coconut oil
- ½ red onion, finely diced
- 1 cup pumpkin puree (not pumpkin pie filling! Just pureed pumpkin)
- 1 ½ cups vegetable or chicken broth
- ½ cup coconut milk from a can (full fat, not light)
- 2 Tbsp curry powder (I love sweet curry powder from Penzey’s Spices)
- a few liberal dashes of nutmeg
- sea salt and black pepper to taste
- Kosher salt for finishing
Heat oven to 350 F/175 C. Place salmon fillets skin-side down (if they’re not skinless) in foil-lined baking pan.
In medium saucepan, heat ghee or coconut oil over medium-high heat. Add onion when the fat is HOT. Saute onion for 3-5 minutes, then add pumpkin, broth, coconut milk, curry powder, nutmeg, and salt and pepper. Stir well to combine, then pour sauce mixture over salmon and bake (uncovered) for approximately 25 min. Plate your salmon, top with a little extra sauce, and sprinkle with Kosher salt to finish.