Curried Salmon & Herby Rice
This creamy, easy curried salmon is one of my favorite ways to make a fast and healthy dinner. It's quick to make, incredibly filling and incredibly adaptable. Plus it only uses minimal ingredients to make a slightly spicy, creamy, and repeatable sauce. It's perfect as a healthy weeknight comfort food!
Equipment
- 1 chef's knife
- 1 high sided sauté pan
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 for juicing
- Olive oil and kosher salt as needed
For the curried salmon
- 1 lb salmon portioned into three pieces
- 2 tbsp neutral oil like sunflower oil, avocado oil or grapeseed
- 2 cloves garlic grated
- 1/2 small red onion sliced
- 2 small red thai chilies chopped, and seeds removed if you are 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 both work
- 1/2 lemon for juicing
- Kosher salt and black pepper as needed
Instructions
- Begin by cooking your rice per package instructions. In a large bowl, add the finely chopped parsley, the grated garlic, the diced red onion, the lemon juice and a drizzle of olive oil. Season with salt as needed and set aside.
- Preheat the oven to 375°F.
- Put the sauté pan on medium heat.
- Add the neutral oil, then the sliced red onion. Cook down for 2-3 minutes or until softened, then add the chopped up chilies and the garlic. Cook another 2-3 minutes before tossing in the cumin and chili powder. Stir to combine, cooking for about 1 minute or until the spices are fragrant. Season with salt as needed.
- Add in the tomato paste and stir to combine. Cook another 2 minutes and let the tomato paste cook down and darken in color.
- Pour in the coconut milk and whisk quickly to combine everything into a smooth sauce. Taste, season with salt and add a squeeze from your remaining lemon half if you think it needs it.
- Add in the salmon fillets. Spoon the curry sauce over them to evenly coat. It will be a thin sauce at first, but it will reduce in the oven.
- Put the pan in the oven at 375°F for 14-16 minutes, or until your salmon's internal temperature is at least 135°F.
- The rice should be done, so toss it with the herby ingredients you made earlier.
- To plate, spoon the rice out evenly, add a fillet of salmon and any extra curry sauce. It's already pretty herb-filled, but garnish with mint, parsley or basil as you prefer!