Curried Salmon & Herby Rice

• porzioni: 3 servings
• tempo di preparazione: 20 minutes
• tempo totale: 35 minutes

Ingredienti

1 cup uncooked brown rice

2 cups parsley (stems removed and finely chopped)

2 cloves garlic (grated)

1/2 small red onion (diced)

1/2 lemon for juicing

Olive oil and kosher salt as needed

1 lb salmon (portioned into three pieces)

2 tbsp neutral oil (like sunflower oil, avocado oil or grapeseed)

2 cloves garlic (grated)

1/2 small red onion (sliced)

2 small red thai chilies (chopped, and seeds removed if you are sensitive to spice)

1 & 1/2 tsp cumin

1 tsp chili powder

2 & 1/2 tbsp tomato paste

2/3 cup coconut milk (full fat or reduced fat both work)

1/2 lemon for juicing

Kosher salt and black pepper as needed

Istruzioni

Begin by cooking your rice per package instructions. In a large bowl, add the finely chopped parsley, the grated garlic, the diced red onion, the lemon juice and a drizzle of olive oil. Season with salt as needed and set aside.

Preheat the oven to 375°F.

Put the sauté pan on medium heat.

Add the neutral oil, then the sliced red onion. Cook down for 2-3 minutes or until softened, then add the chopped up chilies and the garlic. Cook another 2-3 minutes before tossing in the cumin and chili powder. Stir to combine, cooking for about 1 minute or until the spices are fragrant. Season with salt as needed.

Add in the tomato paste and stir to combine. Cook another 2 minutes and let the tomato paste cook down and darken in color.

Pour in the coconut milk and whisk quickly to combine everything into a smooth sauce. Taste, season with salt and add a squeeze from your remaining lemon half if you think it needs it.

Add in the salmon fillets. Spoon the curry sauce over them to evenly coat. It will be a thin sauce at first, but it will reduce in the oven.

Put the pan in the oven at 375°F for 14-16 minutes, or until your salmon's internal temperature is at least 135°F.

The rice should be done, so toss it with the herby ingredients you made earlier.

To plate, spoon the rice out evenly, add a fillet of salmon and any extra curry sauce. It's already pretty herb-filled, but garnish with mint, parsley or basil as you prefer!