Wild Salmon & Veggie Curry


3 tablespoons (45 grams) coconut oil 

1 cup (142 grams) broccoli florets, chopped 

1 cup (149 grams) red bell pepper, chopped 

¼ cup (40 grams) yellow onion, diced 

1 tablespoon (15 grams) curry powder

 8.5 ounces (250 grams) coconut milk, Aroy-D 

 1 pouch (226 grams) Functional Formularies Keto Formula 

8 ounces (227 grams) wild caught salmon, 2-inch cubes 



  1. In a large sauté pan with high sides over medium heat, melt the coconut oil until shimmering. Add the broccoli florets, red bell pepper, and yellow onion. Sauté, stirring frequently, until the vegetables are mostly tender. They will continue to soften as cooking continues. 
  2. Add the curry powder to the vegetables and heat until fragrant. 
  3. Reduce the heat to medium/low then add the coconut milk and Functional Formularies Keto Formula to the vegetable mixture. Stir well to combine. 
  4. Heat he curry mixture to about 160 degrees then add the salmon pieces in a single layer if possible. Gently push the salmon into the curry liquid so they are mostly submerged.  
  5. Cover the pan with a tight-fitting lid and maintain a gentle simmer until the largest salmon pieces reach an internal temperature of 145 degrees.  
  6. Serve immediately. Fresh basil or cilantro would be a wonderful addition.