Description
A heartwarming weeknight dinner featuring tender salmon in a flavorful curry sauce served with herby brown rice.
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 oil, avocado oil, or grapeseed)
- 2 cloves garlic (grated)
- 1/2 small red onion (sliced)
- 2 small red Thai chilies (chopped, 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
- Start by cooking your brown rice according to package instructions.
- 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 as needed and set aside.
- Preheat the oven to 375°F.
- Heat a sauté pan over medium heat and add the neutral oil. Once hot, add the sliced red onion and sauté for 2-3 minutes until softened.
- Add the chopped chilies and grated garlic to the pan. Cook for an additional 2-3 minutes until fragrant.
- Stir in the cumin and chili powder, cooking for about 1 minute until the spices release their aroma. Season with salt as needed.
- Add in the tomato paste, stir to combine, and let cook for another 2 minutes to deepen the flavor.
- Pour in the coconut milk, whisking quickly to create a smooth sauce. Taste the sauce, seasoning with salt and a squeeze of lemon juice if needed.
- Place the salmon fillets in the pan, spooning the curry sauce over them to coat. Bake in the preheated oven for 14-16 minutes, or until the salmon reaches an internal temperature of at least 135°F.
- By this time, your rice should be cooked. Toss it with the herby mixture you prepared earlier.
- To plate, serve a generous scoop of herby rice, add a fillet of salmon, and drizzle with extra curry sauce. Garnish with fresh mint, parsley, or basil if desired!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the salmon’s tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg