Description
A flavorful dish featuring salmon cooked in a creamy coconut curry sauce, served with fluffy jasmine rice for a perfect balance of spices and freshness.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup jasmine rice
- 2 cups water
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add diced onion and minced garlic, sauté until softened, about 3 minutes.
- Add sliced red bell pepper and curry powder to the skillet, stirring for 2 minutes.
- Pour in the coconut milk and bring to a simmer. Season with salt and pepper.
- Add the salmon fillets to the sauce, cover, and cook for 8-10 minutes until salmon is cooked through.
- Serve the salmon and sauce over the cooked jasmine rice, garnished with fresh cilantro.
Notes
For a spicier version, add fresh chili or red pepper flakes to the curry mixture. Ensure salmon is fresh and cooked to an internal temperature of 145°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Dish
- Cuisine: Asian-inspired
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g