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Total Time
30 Mins
Yield
Serves 4 to 6
Photo: Thomas J. Story; Styling: Joni Noe

How to Make It

Step 1

Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

Step 2

Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

Step 3

Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

Step 4

Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

Step 5

Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

Step 6

Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

Step 7

Note: Nutritional analysis is per serving without rice.

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