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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.

Step 2

Pat the salmon fillet dry and cut into 4 equal pieces. Season it with a pinch of salt and pepper. Set aside.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger.

Step 4

Heat the olive oil in a large, deep skillet or pot over medium heat.

Step 5

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 7

Add the curry powder, ground turmeric, paprika, salt, and black pepper. Cook for 30 seconds to toast the spices, stirring constantly.

Step 8

Slowly pour in the coconut milk and water, stirring well to combine with the spices.

Step 9

Bring the mixture to a gentle simmer, and then stir in the rinsed basmati rice.

Step 10

Reduce the heat to low, cover the skillet or pot, and let the rice cook undisturbed for 12 minutes.

Step 11

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.

Step 12

Once done, remove the skillet or pot from the heat and let it sit, covered, for 5 minutes to steam.

Step 13

Fluff the rice gently with a fork and garnish with chopped fresh cilantro.

Step 14

Serve warm with a lemon wedge on the side for a bright pop of flavor, if desired.

Nutrition Facts

Serving size	(1407.3g)

Amount per serving	% Daily Value*
Calories	1926.5

Total Fat 112.8g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 26.1g
Cholesterol 310.5mg	0%
Sodium 5106.7mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 7.7g	0%
Total Sugars 26.7g
Protein 125.1g	0%

Vitamin D 2466IU	0%
Calcium 194.0mg	0%
Iron 11.1mg	0%
Potassium 2897.7mg	0%

*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.

Source of Calories

Fat: 53.1%

Protein: 26.2%

Carbs: 20.8%