Go Back
–+ servings

Curried Salmon & Herby Rice

5 | 4 reviews
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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 servings

Equipment

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 

  1. 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.
  2. Preheat the oven to 375°F.
  3. Put the sauté pan on medium heat.
  4. 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.
  5. Add in the tomato paste and stir to combine. Cook another 2 minutes and let the tomato paste cook down and darken in color.
  6. 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.
  7. 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.
  8. 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.
  9. The rice should be done, so toss it with the herby ingredients you made earlier.
  10. 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!