Description
The Curried Salmon Rice Bowl with Coconut Curry Sauce is a delightful fusion of tender, flaky salmon served on a bed of fluffy rice and topped with a creamy, aromatic coconut curry sauce. This quick and nutritious meal balances warm spices, subtle sweetness, and fresh herbs, making it perfect for busy weeknights or an indulgent anytime dinner.
Ingredients
Scale
Proteins
- 4 fresh salmon fillets (wild-caught recommended)
Grains
- 1 1/2 cups basmati or jasmine rice
Sauce Ingredients
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 2 cloves garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp vegetable or olive oil
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 cup sliced bell peppers (any color)
- 2 cups fresh spinach leaves
Garnishes & Extras
- Juice of 1 lime or lemon
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the Rice: Rinse your rice under cold water until it runs clear, then cook according to package instructions to yield fluffy, perfectly steamed rice.
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Add finely chopped garlic and ginger, cooking for 1-2 minutes until fragrant and golden, creating a flavorful base.
- Make the Coconut Curry Sauce: Sprinkle curry powder into the skillet and stir to lightly toast for 30 seconds. Slowly pour in the coconut milk while mixing, then allow the sauce to simmer gently for 5-7 minutes to thicken and deepen in flavor.
- Cook the Vegetables: Add sliced bell peppers and fresh spinach to the sauce. Simmer for another 3-4 minutes until vegetables are tender but still vibrant.
- Pan-Seared Salmon: Meanwhile, heat a separate pan over medium-high heat. Season salmon fillets with salt and black pepper. Place skin side down, searing for 4-5 minutes until crispy, then flip and cook for 2-3 minutes until salmon is flaky and cooked through.
- Assemble the Bowl: Spoon a generous serving of rice into each bowl, ladle the coconut curry with vegetables over it, then gently place the salmon on top or to the side. Finish with a squeeze of lime juice and garnish with fresh cilantro leaves.
Notes
- Use Fresh Ingredients: Fresh garlic, ginger, and herbs dramatically elevate the curry’s flavor.
- Don’t Overcook the Salmon: Slightly undercook the center as it will continue to cook while resting.
- Toast Your Spices: Lightly toasting curry powder before adding liquids intensifies aroma.
- Customize Spice Levels: Add fresh chili or cayenne gradually to suit heat preference.
- Rest Your Protein: Let salmon rest a few minutes after cooking to retain juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg