In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.

Curry Salmon Rice

An easy, healthy meal with a sophisticated taste that pairs well with Mandarin Salad.

Print Recipe Pin Recipe

Course Main Course

Servings 8

Equipment

• 1 Large Wok with lid
• 1 Baking sheet

Ingredients

  

• 1 Medium Navel Orange
• 2 lb. Wild Salmon
• 1 Tbsp. Balsamic Vinegar
• 2 tsp Ground Cumin
• 2 Tbsp. Butter
• 1 Large Yellow Onion
• 1 Can Coconut Milk 400 mL
• 3 Cups Water
• 2 Cups Long Grain Rice brown rice recommended
• 2 Tbsp. Curry Powder
• 1 tsp Turmeric Powder
• 1 Cup Frozen Peas

Instructions

 

• Dice yellow onion. Heat butter in wok on medium heat. Add onion and cook until slightly browned (approx. 2 minutes).
• Add rice, coconut milk, water, curry powder and turmeric powder to wok and stir.
• Increase heat to high to bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until liquid is absorbed and rice is tender.
• Squeeze juice from orange into a small bowl. Add balsamic vinegar and cumin and mix.
• Place salmon on a non-stick baking sheet. Drizzle sauce over salmon and bake in oven at 325℉ for 20 minutes.
• When rice and salmon are cooked, add salmon and peas to rice and mix.

  Serve with veggies/salad.

Keyword gluten free, Rice, Salmon