Coconut-curry salmon and basmati rice
Coconut-curry salmon features salmon fillets beautifully cooked in a creamy coconut sauce infused with curry paste and lime. Served over fragrant basmati rice, this dish is ideal for a quick yet impressive meal.
Cook time 25 min
Prep time 10 min
Ingredients:
1 tbsp brown sugar2 tsp lime juice
1.50 tsp curry paste
1.50 cups coconut milk
4 salmon fillets
1/4 tsp salt
1 tbsp coriander leaves
1 cup brown rice
Coconut-curry salmon is a flavorful and exotic dish that pairs perfectly with aromatic basmati rice. This recipe blends the rich creaminess of coconut milk with the spices of curry paste and the refreshingly zesty taste of lime juice, creating a dish that is both delicious and nutritious. It's an excellent choice for a quick weeknight dinner or a special meal to impress your guests.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1/4 tsp salt and the rinsed rice.
- Once boiling, reduce the heat to low and cover the saucepan with a lid. Simmer for about 15-20 minutes, or until the water is fully absorbed and the rice is tender.
- Remove the saucepan from heat and let the rice sit, covered, for an additional 5 minutes to steam. Then fluff the rice with a fork.
- In a mixing bowl, combine the brown sugar, lime juice, and curry paste. Mix until they are well incorporated.
- Gradually whisk in the coconut milk until you have a smooth sauce mixture.
- Season the salmon fillets with 1/4 tsp salt evenly on both sides.
- In a large skillet (preferably non-stick), heat a small amount of oil over medium-high heat.
- Place the salmon fillets in the skillet, skin-side down if they have skin.
- Cook for approximately 3-4 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is almost done, pour the coconut curry mixture into the skillet with the salmon.
- Lower the heat to medium-low and let the sauce simmer for an additional 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Plate the basmati rice and place a salmon fillet on top of the rice on each serving dish.
- Generously spoon the coconut curry sauce over the salmon and rice.
- Garnish with freshly chopped coriander leaves for a burst of color and flavor.
- Serve immediately and enjoy this delicious and aromatic coconut-curry salmon with basmati rice.
And there you have it – a delicious coconut-curry salmon served with basmati rice that's sure to tantalize your taste buds. The blend of creamy coconut milk, spicy curry, and tender salmon makes for an unforgettable meal. Garnished with fresh coriander leaves, it’s not only a feast for your palate but also a treat for your eyes. Enjoy this delightful dish any night of the week!
Coconut-curry salmon and basmati rice FAQ:
Cook the salmon fillets for approximately 3-4 minutes on each side, or until they flake easily with a fork. This usually totals around 6-8 minutes, depending on the thickness of the fillets.
Yes, you can substitute white rice for basmati rice. However, cooking times may vary; follow the package instructions for the best results.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on low heat to maintain texture and flavor.
If you need a substitute for coconut milk, you can use canned evaporated milk or a blend of unsweetened almond milk and coconut extract, though this will alter the flavor slightly.
The salmon is done when it’s opaque and flakes easily with a fork. You can also check the internal temperature; it should reach 145°F (63°C) for safe consumption.
Cooking Tips:
- Ensure you use fresh salmon fillets for the best flavor and texture. If you can't find fresh salmon, frozen fillets can work too but make sure they are fully thawed before cooking.
- Adjust the amount of curry paste according to your taste. You can start with 1 tsp and add more for a spicier dish.
- To infuse the rice with extra flavor, consider adding a stick of cinnamon and a few cardamom pods to the cooking water.
- Don’t overcook the salmon; it only needs a few minutes per side depending on the thickness of the fillets.
- For a more aromatic experience, use jasmine or basmati rice instead of brown rice if you prefer.
Nutrition Facts
4 ServingsCalories 590kcal
Protein 40g
Carbohydrates 44g
Fiber 3.64g
Sugar 5g
Fat 30g
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