Name: Curried Salmon & Herby Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 cup uncooked brown rice; 2 cups parsley (stems removed and finely chopped); 2 cloves garlic (grated); 1/2 small red onion (diced); 1/2 lemon (for juicing); Olive oil and kosher salt (as needed); 1 lb salmon (portioned into three pieces); 2 tbsp neutral oil (like sunflower or avocado oil); 2 cloves garlic (grated); 1/2 small red onion (sliced); 2 small red Thai chilies (chopped, seeds removed if sensitive to spice); 1 1/2 tsp cumin; 1 tsp chili powder; 2 1/2 tbsp tomato paste; 2/3 cup coconut milk (full fat or reduced fat); 1/2 lemon (for juicing); Kosher salt and black pepper (as needed)

Description

A cozy dish of tender salmon in a creamy coconut curry sauce served over herby rice—a perfect comfort meal.

Ingredients

Scale

1 cup uncooked brown rice
2 cups parsley (stems removed and finely chopped)
2 cloves garlic (grated)
1/2 small red onion (diced)
1/2 lemon (for juicing)
Olive oil and kosher salt (as needed)
1 lb salmon (portioned into three pieces)
2 tbsp neutral oil (like sunflower or avocado oil)
2 cloves garlic (grated)
1/2 small red onion (sliced)
2 small red Thai chilies (chopped, seeds removed if sensitive to spice)
1 1/2 tsp cumin
1 tsp chili powder
2 1/2 tbsp tomato paste
2/3 cup coconut milk (full fat or reduced fat)
1/2 lemon (for juicing)
Kosher salt and black pepper (as needed)

Cook Mode Prevent your screen from going dark

Instructions

Start by cooking your brown rice per package instructions.
In a large bowl, combine the parsley, garlic, diced red onion, lemon juice, and olive oil. Season with kosher salt and set aside.
Preheat your oven to 375°F (190°C).
Add the neutral oil and sliced red onion to a sauté pan over medium heat. Cook for 2-3 minutes until softened.
Next, toss in the chopped chilies and grated garlic, sautéing for another 2-3 minutes.
Add the cumin and chili powder, stirring to combine for about a minute.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the coconut milk and whisk quickly to create a smooth sauce. Adjust seasoning as needed.
Nestle the salmon fillets into the sauce, spooning some over the top.
Transfer the pan to your oven and bake for 14-16 minutes, until the salmon reaches an internal temperature of 135°F (57°C).
Meanwhile, toss the finished rice with the herby mixture.
To plate, serve the rice first, then add salmon on top and drizzle with extra curry sauce.

Notes

Great for leftovers and can be customized with veggies or different proteins.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 400mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 65mg