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Coconut-Curry Salmon and Basmati Rice

Photo: Whitney Ott; Styling: Claire Spollen


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


  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit