Curried Salmon Rice Bowl
Get ready for your new favorite way to make salmon for a weeknight meal! This Curried Salmon Rice Bowl couldn't be more delicious
Servings: 4 people
Ingredients
For the Salmon
- 1 1/2 lbs salmon
- 2 tablespoons curry powder
- 2 tablespoons olive oil
For the Bowls
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 2 tablespoons freshly chopped ginger
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons curry powder
- 1 14-ounce can chickpeas, rinsed and drained
- 1 14-ounce can full fat coconut milk
- 1 lime, juiced
- 1 handful fresh basil, torn
- 1 handful fresh cilantro
- steamed white rice for serving
- homemade naan
Instructions
- Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close to the top of the oven, about 6 inches or so away from the heat source.
- Place the salmon skin side down on the baking sheet. Combine the curry powder and olive oil to make a paste. Rub the paste liberally over the top part of the salmon. Bake for about 8-10 minutes until cooked. Remove from oven and set aside.
- Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion and peppers and cook until the onions soften, about 5 minutes. Add the garlic and ginger and season with salt and pepper and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil and cilantro.
- Serve flaked pieces of the salmon over white rice with the spooned curry sauce and some garlic buttery naan!