Ingredients
Scale
- 1 salmon fillet
- 1 cup broccoli florets
- 1 cup bell pepper strips (red & yellow)
- 1 cup sliced carrots
- 1 cup coconut milk
- 1 tsp curry powder
- 1 tsp olive oil
- Salt & pepper to taste
- ½ cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Rinse the rice under cold water. In a pot, bring salted water to a boil and cook the rice for 12-15 minutes until fluffy.
- Season the salmon with salt and pepper. Sear in a skillet with olive oil for 4-5 minutes per side or bake at 375°F (190°C) for 15 minutes until flaky.
- Sauté broccoli, bell peppers, and carrots in olive oil over medium heat for about 3-4 minutes. Add coconut milk, curry powder, salt, and pepper; simmer uncovered for 5-7 minutes until veggies are tender.
- Plate the rice, top with curry vegetables, and place seared salmon on top. Drizzle with extra sauce before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 8g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg