Fish

Salmon Curry over Zucchini and Sweet Potatoes is for Dinner.

Salmon Curry over Zucchini and Sweet Potatoes takes 5 minutes to prepare.

Salmon Curry over Zucchini and Sweet Potatoes takes 10 minutes to cook.

Salmon Curry over Zucchini and Sweet Potatoes makes 4 servings.

The ingredients for Salmon Curry over Zucchini and Sweet Potatoes are:

1 can (14.5 oz) canned Alaskan wild salmon from Trader Joe's
1 jar (1.5 c) Trader Joe's red curry sauce
1 medium onion, halved, then sliced
1 large green pepper, chopped
4 c fresh spinach
1 sweet potato (about 5" long)
3 medium zucchini
1 t olive oil

Here is how you make Salmon Curry over Zucchini and Sweet Potatoes:

In a food processor or using a box grater, grate or shred the sweet potato and zucchini. Heat the olive oil in a deep saute pan over medium-high heat. Add onions and peppers and cook for three minutes, until they start to get some color. Add the zucchini and sweet potato, cover and cook until sweet potato is tender, about four minutes. Meanwhile, place the salmon in a small saute pan, removing any skin and bones. Add the curry sauce and simmer for three minutes. To serve, place one cup of spinach in each of four large bowls. Top with one quarter of the vegetable mixture, then a quarter of the salmon and sauce. The spinach will wilt from the heat of the other vegetables. Make four servings: about 2/3 c salmon and sauce, 1 c spinach (1 large handful). and 2 cups vegetables. Number of Servings: 4Recipe submitted by SparkPeople user SP_STEPF.

The nutritional information for Salmon Curry over Zucchini and Sweet Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 355.7

• Total Fat: 14.6 g
• Cholesterol: 18.2 mg
• Sodium: 1,500.3 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 6.7 g
• Protein: 26.6 g

Salmon Curry over Zucchini and Sweet Potatoes is Asian cuisine.