Description
A warm embrace of creamy coconut curry paired with tender salmon and herby rice, perfect for chilly evenings.
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, avocado, or grapeseed)
- 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
Instructions
- Begin by cooking your rice according to the package instructions. Once it’s fluffy, set aside.
- In a large bowl, combine the finely chopped parsley, grated garlic, diced red onion, lemon juice, and a drizzle of olive oil. Season with salt to taste and set aside.
- Preheat your oven to 375°F (190°C).
- Heat a sauté pan on medium heat, adding the neutral oil. Once hot, toss in the sliced red onion and cook for about 2–3 minutes until softened.
- Stir in the chopped chilies and garlic, cooking for an additional 2–3 minutes.
- Add the cumin and chili powder, stirring well to combine. Cook for about 1 minute or until the spices release their fragrant aroma. Season lightly with salt.
- Incorporate the tomato paste, mixing thoroughly, and allow to cook for 2 minutes to deepen its rich flavor.
- Pour in the coconut milk, whisking quickly to create a smooth sauce. Taste and adjust the seasoning with salt, adding a squeeze of lemon juice if desired.
- Place the salmon fillets in the pan, spooning curry sauce over each piece to coat. Don’t worry if the sauce is thin; it will thicken as it cooks.
- Slide the pan into the oven and bake for 14-16 minutes, or until the internal temperature of the salmon reaches at least 135°F (57°C).
- While the salmon bakes, toss the herbed rice with the mixture you prepared earlier.
- To plate, serve an even scoop of herby rice on each plate, top with a salmon fillet, and drizzle any extra curry sauce over top. Garnish with mint, parsley, or basil as desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg