Red Curry Salmon with Avocado-Cucumber Salad & Coconut Rice

• portioner: 4
• aktiv tid: 20 minutes
• total tid: 50 minutes

Ingredienser

Coconut Rice

1 (14-ounce) can unsweetened full-fat coconut milk

¾ cup low-sodium chicken broth

2 tablespoons ghee or salted butter

2 cups jasmine rice

Fine pink Himalayan salt

Salmon

5 tablespoons extra-virgin olive oil

1 teaspoon chipotle chile powder

¼ cup Thai red curry paste

1 tablespoon tamari or low-sodium soy sauce

2 teaspoons honey

4 (4- to 6-ounce) salmon fillets

3 tablespoons salted butter, sliced

Avocado-Cucumber Salad

2 avocados, diced

2 small Persian cucumbers, chopped

½ cup fresh cilantro or

Thai basil, chopped

¼ cup sesame seeds

¼ cup chopped peanuts

2 green onions, thinly sliced

1 serrano or jalapeño, seeded if desired, sliced

2 tablespoons fresh lime juice

Fine pink Himalayan salt

Instruktioner

1. Place a rack in the top third of the oven and preheat to 450'F.

2. Make the rice. In a medium pot, combine the coconut milk, broth, and ghee. Bring to a low boil over medium-high heat. Add the rice and a pinch of salt. Stir to combine, cover, then reduce the heat to low. Cook for 10 minutes, then turn the heat off completely. Let the rice sit, still covered, for another 20 minutes (don't peek!). Remove the lid and fluff the rice with a fork.

3. Meanwhile, make the salmon. In a small bowl, stir together 3 tablespoons of the olive oil, the chipotle chile powder, curry paste, tamari, and honey. Arrange the salmon on a baking sheet. Rub the mixture over each fillet and dot with the butter.

4. Bake until the salmon is warm in the center and turning opaque, 8 to 10 minutes, or longer to your liking. Turn on the broiler and cook until the curry mixture is lightly charred, 2 to 3 minutes more.

5. Meanwhile, make the salad. In a medium bowl, combine the avocados, cucumbers, cilantro, sesame seeds, peanuts, green onions, and serrano. Add the remaining 2 tablespoons olive oil and the lime juice and season with salt. Gently toss to mix well.

6. To serve, divide the coconut rice among plates. Add the salmon and top with the salad.

Anteckningar

Tieghan Gerard - Quick and Cozy