As we approach the cooler Autumn months, it’s essential to fortify our immune system and support our gut health, especially when managing conditions like diverticulitis. This Wild Salmon Sweet Potato Curry with Black Rice is another wonderful recipe to add to your repertoire—perfect for experimenting with nourishing ingredients that are both soothing and anti-inflammatory.
By incorporating this dish into your routine, you’ll be taking proactive steps to strengthen your immune system and prepare your body for the season ahead.
Wild Salmon Sweet Potatoes Curry with Black Rice
This Wild Salmon Sweet Potato Curry with Black Rice is a comforting, nutrient-packed dish designed to support gut health and reduce inflammation. Wild salmon, rich in omega-3 fatty acids, pairs beautifully with sweet potatoes, which are high in fiber and vitamins. The creamy coconut base adds a soothing touch, while the black rice—a powerhouse of antioxidants and fiber—provides a hearty, nutrient-dense accompaniment. Black rice, often referred to as “forbidden rice,” is a nutritional gem rich in anthocyanins, which are potent antioxidants that help combat inflammation and support heart health. This dish is not only delicious but also an excellent choice for those managing diverticulitis or seeking a wholesome, anti-inflammatory meal.
Ingredients:
Serve 2 people
For the Curry:
- 2 wild salmon fillets
- 2 medium sweet potatoes, peeled and cubed
- 2 small shallots
- 2 small garlics, chopped
- 3 cheery tomatoes ( optional )
- 1 thumb ( 1 inch ) fresh ginger, grated
- 1 tin ( 400ml ) coconut milk
- 1 tin ( around 200g ) of small coconut cream ( for extra texture )
- 1 tsp curry powder
- 1 ground cumin
- 1 tsp ground turmeric
- 1 tbsp coconut oil
- 1 tsp ground coriander
- Himalyan salt and ground black pepper, to taste
- 2 tbsp fresh coriander, chopped ( for cooking and small amount for garnish)
For the Black Rice:
- 80g of black rice ( 30-40g p.person only )
- 80-100ml water
- Pinch of himalyan salt
Instructions:
1. Prepare the Black Rice:
Rinse the black rice under cold water. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes or until the rice is tender and the water is absorbed. Black rice is usually much harder when its cooked comparison to white rice so do try it first before you turn the heat off. Once ready, fluff with a fork and set aside.
2. Oven Baked Salmon:
Preheat your oven to 375°F (190°C). Place the wild salmon fillets on a baking sheet lined with foil. Season with salt and pepper, and drizzle a bit of olive oil. Then, cover with another piece of foil. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.
3. Cook the Curry:
In a large pan, heat the coconut oil over medium heat. Add the chopped shallots and sauté until translucent, about 5 -7 minutes. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant. Add the curry powder, turmeric, cumin, and coriander, stirring well to coat the shallots and release the spices’ aromas. Pour in the coconut milk, and coconut cream and bring to a gentle simmer. Add the sweet potato cubes to the pan, cover, and cook for about 20 minutes until the sweet potatoes are tender. Flake the roasted salmon into bite-sized pieces and gently stir it into the curry. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Serve:
Spoon the black rice onto plates ( start with a smaller amount of black rice. ) and top with the wild salmon sweet potato curry. Garnish with fresh cilantro, add some extra salt and fresh ground black pepper for a taste and serve immediately when it’s still warm.
This dish is a warming, flavorful way to nourish your body from the inside out. Dive in and savor the wholesome goodness of this satisfying, health-boosting meal, knowing that every bite is supporting your well-being.
With warmth,
Julia xx