We have entered the phase of parenting where we have sports during the week and I need easy meals to feed my family. I love this curried salmon with coconut rice dish because it takes me only 20 minutes to make from start to finish. Another bonus is that the entire will family eat it. I like to serve this with edamame beans with sea salt sprinkled on top. Just pop some frozen edamame in the microwave and you’re good to go! A note for the salmon, I buy individually packed frozen salmon filets and just defrost them in the fridge.
This recipe is a variation from my brother’s Curried Chicken Satay with Coconut Rice that I shared a few years ago. He serves it with a peanut dipping sauce, which is linked above. I just eyeballed everything for the salmon, it’s literally just sprinkling and drizzling…pop it in the oven and done.
Salmon Satay:
Marinade Ingredients:
Salmon Filets
Drizzle of olive oil, S & P
Sprinkle of brown sugar
Sprinkle of curry powder
Sprinkle of garlic salt
Frozen ginger cubes
Preheat your oven to 400 degrees. Place the salmon filets on a sheet pan lined with aluminum foil and parchment paper. Drizzle olive oil on the salmon filets and top with all of the spices. Place a frozen ginger cube on each salmon filet. Cook the salmon for 12 to 15 minutes depending on how done you like it. Halfway through the cooking, smash the ginger on the salmon filets and spread out.
Coconut Rice:
Ingredients: Before you cook the salmon, prepare the coconut rice.
1.5 cups of basmati rice
1 can coconut milk
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon garlic salt
few sprigs of fresh basil or thai basil
Follow the cooking directions on the back of the rice package. Do not add water like it says, and instead add the coconut milk and chicken stock. Cook at a low simmer and if you need more liquid add more chicken stock. Take off the heat and cover. Garnish with fresh basil and sea salt before serving.
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