Salmon Curry Rice Bowl Recipe

Directions

1. 1

   Prepare the Rice

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add grated ginger and minced garlic, sauté until fragrant. Add cooked rice and stir to combine, heating through. Season with salt and pepper to taste.

2. 2

   Cook the Vegetables

   In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add sliced carrots and green beans. Sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper.

3. 3

   Prepare the Curry Sauce

   In a small saucepan, combine coconut milk and red curry paste. Bring to a simmer over medium heat, stirring until well-mixed. Cook for about 5 minutes, allowing the flavors to meld.

4. 4

   Pan-Seer the Salmon

   Season the salmon fillets with salt and pepper. In a skillet over medium-high heat, add a little olive oil. Once hot, add the salmon and cook for about 4-5 minutes on each side or until cooked through and flaky.

5. 5

   Assemble the Bowl

   In serving bowls, place a generous scoop of ginger garlic rice, top with sautéed vegetables, and place the pan-seared salmon on top. Drizzle with coconut red curry sauce and garnish with fresh cilantro.