Coconut-Curry Salmon and Basmati Rice

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Coconut-Curry Salmon and Basmati RiceRecipe
Photo: Whitney Ott; Styling: Claire Spollen


Serves 4 (serving size: 1 fillet, 2 tablespoons sauce, and about 1/3 cup rice)


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1 tablespoon brown sugar
2 teaspoons fresh lime juice
1 1/2 teaspoons red curry paste
1 (15-ounce) can light coconut milk
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
1/4 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 (8.8-ounce) package precooked brown basmati rice (such as Uncle Ben's)


1. Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.

2. Prepare rice according to package directions.

3. Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.

Created date

August 2014

Nutritional Information

Calories 356
Fat 12.1 g
Satfat 3.1 g
Monofat 3.2 g
Polyfat 3.3 g
Protein 39 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 90 mg
Iron 1 mg
Sodium 261 mg
Calcium 20 mg