Imagine a culinary journey that transforms your ordinary dinner into an extraordinary experience - the Yellow Curry Salmon Bowl is about to become your new obsession! This vibrant, restaurant-quality dish brings together the rich, creamy goodness of coconut curry, perfectly seared salmon, and tender jasmine rice in a meal that's not just food, but a celebration of flavors. Whether you're a seasoned home chef or a cooking novice, this recipe promises to transport you straight to the bustling streets of India with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons yellow curry paste
- 2 cups spinach
- 1 cup jasmine rice
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rice with 1½ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.
- While the rice is cooking, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat a small amount of oil over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy and golden.
- Flip the salmon and cook for an additional 3-4 minutes, or until the fish is just cooked through and flakes easily with a fork. Remove salmon from the skillet and set aside.
- In the same skillet, add the yellow curry paste and coconut milk. Whisk together and simmer for 2-3 minutes until the sauce is smooth and slightly thickened.
- Add the spinach to the curry sauce and cook for 1-2 minutes until it begins to wilt. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
- Divide the cooked jasmine rice among four bowls. Carefully place a salmon fillet on top of each rice portion.
- Generously spoon the yellow curry sauce and wilted spinach over the salmon. Serve immediately while hot, garnishing with additional lime wedges if desired.
Tips
- Always pat your salmon fillets dry before cooking to ensure a crispy, golden exterior. Moisture is the enemy of a perfect sear!
- Use fresh, high-quality yellow curry paste for the most authentic and vibrant flavor. Brands like Thai Kitchen or Maesri work wonderfully.
- Don't overcook the salmon - it should be just opaque and flake easily. Overcooked salmon becomes dry and loses its luxurious texture.
- For extra flavor, consider toasting your jasmine rice with a little oil before adding water to enhance its nutty undertones.
- If you want to make this dish even more nutritious, feel free to add additional vegetables like bell peppers or snap peas to the curry sauce.
- Fresh lime juice is crucial - it brightens the entire dish and cuts through the richness of the coconut milk and salmon.
- If you're meal prepping, cook the components separately and assemble just before serving to keep everything fresh and crisp.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
