Salmon With Orange Basil Coconut Curry Recipe
Grilled salmon topped with zesty orange basil coconut curry, with dirty rice and sautéed vegetables cooked medium
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Ingredients
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Salmon
Orange Basil Coconut Curry
Dirty Rice
Sautéed Vegetables
Method
Prepare the Salmon
- 1
- 2
Make the Orange Basil Coconut Curry
- 3
Combine Ingredients
In a saucepan, combine coconut milk, fresh basil leaves, orange juice, minced garlic, grated ginger, curry powder, red pepper flakes, and lime juice.
- 4
Simmer the Curry
Heat the mixture over medium heat, stirring frequently until it begins to simmer. Reduce heat to low and let it simmer for about 10 minutes or until slightly thickened.
Prepare the Dirty Rice
- 5
Sauté the Vegetables
In a pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion, green bell pepper, celery, and minced garlic, and sauté until the vegetables are tender, about 5 minutes.
- 6
Cook the Rice
Add the long-grain rice, chicken broth, salt, and black pepper to the pot. Bring it to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Sauté the Vegetables
- 7
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add broccoli, sliced carrots, and bell pepper. Season with salt and black pepper and sauté for about 5-7 minutes, until tender-crisp.
Serve
- 8
Plate the Dish
On each plate, serve a portion of dirty rice, topped with grilled salmon fillet and drizzled generously with orange basil coconut curry. Arrange the sautéed vegetables on the side.
