Description
Curried Salmon & Herby Rice is a vibrant and comforting meal featuring tender salmon fillets baked in a fragrant coconut curry sauce, served with fresh, lemony herby rice. It’s quick to prepare, full of flavor, and naturally dairy-free.
Ingredients
- For the Herby Rice:
- 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, juiced
- Olive oil, as needed
- Kosher salt, as needed
- For the Curried Salmon:
- 1 lb salmon, cut into three fillets
- 2 tbsp neutral oil (sunflower, avocado, or grapeseed)
- 2 cloves garlic, grated
- 1/2 small red onion, sliced
- 2 small red Thai chilies, chopped (remove seeds if sensitive to heat)
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 2 1/2 tbsp tomato paste
- 2/3 cup coconut milk (full-fat or reduced-fat)
- 1/2 lemon, juiced
- Kosher salt and black pepper, as needed
Instructions
- Cook the brown rice according to package instructions.
- In a bowl, combine chopped parsley, grated garlic, diced red onion, lemon juice, olive oil, and salt. Set aside.
- Preheat oven to 375°F.
- Heat a high-sided sauté pan over medium heat. Add neutral oil and sliced red onion; cook for 2–3 minutes until softened.
- Add chopped chilies and grated garlic; cook for another 2–3 minutes.
- Stir in cumin and chili powder; cook for 1 minute until fragrant. Season with salt.
- Add tomato paste and cook for 2 minutes, allowing it to deepen in color.
- Whisk in coconut milk until smooth. Taste and adjust with lemon juice and salt if needed.
- Nestle salmon fillets into the sauce and spoon curry over the tops.
- Transfer the pan to the oven and bake for 14–16 minutes, until salmon reaches 135°F internally.
- Toss cooked rice with the herby mixture prepared earlier.
- Plate with a bed of herby rice, top with salmon fillets, and spoon over curry sauce. Garnish with herbs if desired.
Notes
- Use jasmine or basmati rice for a different texture.
- Mint, cilantro, or basil can replace some of the parsley in the rice.
- Add spinach, cherry tomatoes, or bell peppers to the curry for extra vegetables.
- To make it milder, use fewer or seedless chilies.
- For a creamier sauce, add more coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
