Red Curry Salmon with Coconut Quinoa and Sugar Snap Peas


1 cup white quinoa

cups light coconut milk

½ teaspoon salt

1 tablespoon canola oil

1 tablespoon coconut oil

1 tablespoon Thai red curry paste

1 teaspoon fish sauce

1 teaspoon light brown sugar

½ teaspoon salt

1 lime

4 salmon fillets

6 ounces sugar snap peas

2 teaspoons canola oil

¾ teaspoon salt

teaspoon red pepper flakes

¼ cup chopped cilantro

1 teaspoon flaky sea salt


medium bowl

measuring cups

measuring spoons

large bowl


liquid measuring cup


June Pan

June Oven

June Food Thermometer

cooling rack