Description
A flavorful Curried Salmon Rice Bowl featuring oven-baked salmon coated with aromatic curry spices, served over steamed white rice and topped with a vibrant coconut chickpea curry sauce enriched with fresh herbs and lime juice, accompanied by homemade garlic buttery naan.
Ingredients
Scale
For the Salmon
- 1 ½ 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 garlic buttery naan
Instructions
- Preheat and Prepare Salmon: Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with foil and position one of the oven racks about 6 inches from the heat source near the top of the oven.
- Season and Bake Salmon: Place the salmon skin-side down on the baking sheet. Mix curry powder and olive oil to form a paste and spread it evenly over the top of the salmon. Bake for 8-10 minutes until cooked through. Remove from oven and set aside.
- Sauté Vegetables: Heat a large skillet over medium heat and add olive oil. Add the sliced onion and chopped bell pepper, cooking until the onion softens, about 5 minutes.
- Add Aromatics and Spices: Stir in minced garlic, freshly chopped ginger, kosher salt, cracked black pepper, and curry powder. Cook for 2 minutes until fragrant.
- Add Chickpeas and Coconut Milk: Mix in the rinsed chickpeas followed by the full-fat coconut milk and lime juice. Stir to combine and bring the mixture to a simmer.
- Simmer Curry Sauce: Allow the curry sauce to simmer gently for 5 minutes. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Finish with Fresh Herbs: Stir in torn fresh basil and cilantro for a burst of freshness.
- Serve: Flake the baked salmon over steamed white rice. Spoon over the warm coconut chickpea curry sauce and serve alongside homemade garlic buttery naan.
Notes
- Ensure salmon is not overbaked to keep it moist and tender.
- This dish can be made gluten-free by using gluten-free naan or serving with extra rice.
- Adjust the amount of curry powder to taste depending on preferred spice intensity.
- Fresh lime juice brightens the flavors—be generous but adjust to your liking.
- Leftover curry sauce can be refrigerated and reheated gently for up to 2 days.
Nutrition
- Serving Size: 1 bowl with salmon, rice, and curry sauce
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
