Coconut Curry Salmon Recipe
Seared salmon, coconut curry rice, zesty slaw, cilantro basil vinaigrette.
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Ingredients
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Main Ingredients
Zesty Slaw Ingredients
Cilantro Basil Vinaigrette Ingredients
Method
Cooking Salmon
- 1
Sear the Salmon
Season the salmon fillets with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from heat and set aside.
Preparing Coconut Curry Rice
- 2
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, vegetable broth, curry powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Making Zesty Slaw
- 3
Combine Slaw Ingredients
In a large bowl, mix together shredded cabbage, shredded carrots, and sliced red bell pepper. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Adjust seasoning to taste.
Preparing Cilantro Basil Vinaigrette
- 4
Blend the Vinaigrette
In a blender, combine chopped cilantro, chopped basil, olive oil, red wine vinegar, minced garlic, salt, and pepper. Blend until smooth and well combined. Adjust seasoning to taste.