Mildly Curried Salmon and Rice All in One
Discover the perfect balance of bold yet gentle flavors with this one-pan wonder: *Mildly Curried Salmon and Rice All in One*. This easy weeknight recipe brings together the warmth of curry powder, cumin, and turmeric with the richness of coconut milk for a subtly spiced dish that’s ideal for the whole family. Juicy cherry tomatoes add a burst of freshness, while tender salmon fillets are gently poached atop fragrant long-grain rice, all in the same pot for effortless cleanup. Finished with a sprinkle of vibrant cilantro and a squeeze of lime, this dish is ready in just 45 minutes and perfect for busy nights when you crave comforting, wholesome flavor. Impressively nutritious, visually appealing, and packed with Indian-inspired aromas, it’s an all-in-one meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skinless)
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 cup cherry tomatoes (halved)
- 1 cup coconut milk
- 1 cup chicken or vegetable stock
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, cumin, and turmeric powder, stirring for 30 seconds to toast the spices.
Pour in the rice and stir well, making sure it is coated with the spice mixture.
Add the cherry tomatoes, coconut milk, and chicken or vegetable stock. Stir to combine.
Season with salt and black pepper, and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover, and cook for about 10 minutes.
Nestle the salmon fillets on top of the rice. Cover again and cook for an additional 12-15 minutes, or until the rice is tender and the salmon is cooked through.
Remove the skillet or pot from the heat and let it rest for 5 minutes with the lid on.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4934 mg | 215% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 26.6 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2806 mg | 60% | |
*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.
