Curried Salmon Rice
Elevate your weeknight dinner game with this vibrant and flavorful Curried Salmon Rice. This one-pot recipe combines tender salmon fillets, aromatic basmati rice, and a luscious coconut milk base infused with exotic spices like curry powder, turmeric, and paprika. The dish is brought to life with sautéed onion, garlic, and ginger, creating a fragrant medley that's both comforting and nutritious. Perfectly cooked in under 40 minutes, this recipe is an ideal option for busy nights, delivering a rich, creamy texture with just the right hint of spice. Garnished with fresh cilantro and a squeeze of lemon, it's a wholesome, gluten-free meal the whole family will love. Serve it up for a quick dinner with minimal cleanup while savoring the warmth of Indian-inspired flavors.
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Recipe Information
Ingredients
- 450 grams salmon fillet
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 4 pieces lemon wedges (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
Pat the salmon fillet dry and cut into 4 equal pieces. Season it with a pinch of salt and pepper. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, paprika, salt, and black pepper. Cook for 30 seconds to toast the spices, stirring constantly.
Slowly pour in the coconut milk and water, stirring well to combine with the spices.
Bring the mixture to a gentle simmer, and then stir in the rinsed basmati rice.
Reduce the heat to low, cover the skillet or pot, and let the rice cook undisturbed for 12 minutes.
After 12 minutes, nestle the salmon pieces into the partially cooked rice. Cover again and cook for another 8-10 minutes, or until the rice is tender and the salmon is fully cooked through.
Once done, remove the skillet or pot from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork and garnish with chopped fresh cilantro.
Serve warm with a lemon wedge on the side for a bright pop of flavor, if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
