Description
A flavorful homemade delight combining curried salmon and herby rice.
Ingredients
Scale
- 1 cup uncooked brown rice
- 1 cup fresh parsley
- 2 cloves garlic
- 1 medium red onion
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- to taste kosher salt
- 4 fillets salmon
- 2 tablespoons neutral oil
- 2 cloves garlic
- 1 medium red onion
- 2 pieces red Thai chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 can coconut milk
- 1 tablespoon lemon juice
- to taste kosher salt
- to taste black pepper
Instructions
- Cook the brown rice according to package instructions. Combine parsley, grated garlic, diced red onion, lemon juice, and a drizzle of olive oil in a bowl. Season with salt and set aside.
- Preheat the oven to 375°F.
- Heat a sauté pan over medium heat. Add the neutral oil and sliced red onion. Cook for 2-3 minutes until softened, then mix in chopped chilies and grated garlic. Sauté for another 2-3 minutes.
- Stir in the cumin and chili powder, cooking for about 1 minute. Season the mix with salt.
- Add the tomato paste to the pan and cook for another 2 minutes.
- Pour in coconut milk and whisk to combine, forming a smooth sauce. Taste and adjust seasoning.
- Gently place salmon fillets into the pan, spooning sauce over each piece.
- Transfer the pan to the oven and bake for 14-16 minutes, or until the salmon reaches an internal temperature of 135°F.
- Once the rice is finished cooking, fold it into the herby mixture, combining well.
- To serve, scoop the herby rice onto plates, place a piece of salmon on top, and drizzle with extra curry sauce.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg