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Curried Salmon Rice Bowl with Coconut Curry Sauce

Curried Salmon Rice Bowl with Coconut Curry Sauce
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The Curried Salmon Rice Bowl with Coconut Curry Sauce is a vibrant and nourishing dish that combines tender salmon fillets with a rich and creamy coconut curry sauce served over fluffy jasmine or basmati rice. This fusion of bold spices, fresh aromatics, and wholesome ingredients creates a comforting yet adventurous meal perfect for quick weeknight dinners or impressing guests. Easily adaptable with different proteins and vegetables, it delivers satisfying flavors while being naturally gluten- and dairy-free.

Ingredients

Scale

Salmon and Protein

  • 4 salmon fillets (fresh or thawed)

Rice

  • 1 cup jasmine or basmati rice
  • 2 cups water (for cooking rice)

Curry Sauce

  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon curry powder (blend of turmeric, cumin, coriander, etc.)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, diced

Seasonings and Garnishes

  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)

Optional Vegetables

  • Bell peppers, sliced
  • Spinach (a handful)
  • Snap peas

Instructions

  1. Prepare the rice: Cook jasmine or basmati rice according to package instructions using 1 cup rice and 2 cups water until fluffy and ready to absorb the curry sauce.
  2. Cook the salmon: Season the salmon fillets with salt, pepper, and a touch of curry powder. Pan-sear them skin-side down over medium heat until the skin is crispy and the salmon is cooked through yet tender.
  3. Sauté aromatics: In the same pan, sauté diced onions, minced garlic, and grated ginger until fragrant and lightly golden, forming a flavorful base for the sauce.
  4. Make the coconut curry sauce: Add curry powder to the pan and toast gently for a minute to enhance its aroma. Pour in the coconut milk, stirring to combine, then simmer until the sauce thickens slightly and flavors deepen.
  5. Combine and garnish: Serve the cooked rice in bowls, top with seared salmon, and spoon the warm coconut curry sauce over the top. Finish with fresh lime juice and chopped cilantro for brightness.

Notes

  • Use fresh salmon when possible for the best texture and flavor.
  • Avoid overcooking the salmon; remove from heat once opaque and flaky.
  • Toast curry powder briefly to intensify its flavor.
  • Add quick-cooking vegetables like spinach just before serving to keep them vibrant.
  • If the coconut curry sauce is too thick, thin it with a little water or broth to desired consistency.

Nutrition

Keywords: Curried Salmon, Coconut Curry Sauce, Rice Bowl, Gluten Free, Dairy Free, Quick Dinner, Healthy, Seafood Recipe

Find it online: https://marysplate.com/curried-salmon-rice-bowl-with-coconut-curry-sauce/