Description
A comforting dish of tender salmon in a creamy coconut curry sauce served over herby brown rice, perfect for busy weeknights.
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 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 works)
- 1/2 lemon (for juicing)
- Kosher salt and black pepper as needed
Instructions
- Begin by cooking your brown rice according to package instructions.
- In a large bowl, combine the parsley, garlic, onion, lemon juice, and olive oil. Season with salt and set aside.
- Preheat your oven to 375°F (190°C).
- Heat the neutral oil in a sauté pan over medium heat. Add the red onion and cook for 2-3 minutes.
- Add the red Thai chilies and garlic, sauté for another 2-3 minutes.
- Stir in the cumin and chili powder and cook for 1 minute.
- Add the tomato paste and cook for 2 minutes.
- Pour in the coconut milk, whisk to achieve a smooth sauce.
- Carefully add the salmon fillets, spoon the curry sauce over them.
- Place the pan in the oven for 14-16 minutes, until the salmon’s internal temperature reaches 135°F (57°C).
- Once the rice is finished, toss it with the herby mixture.
- To plate, serve the herby rice topped with salmon and drizzle with curry sauce. Garnish as desired.
Notes
This dish can be customized with your favorite vegetables and spices. Great for meal prep and leftovers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg