Go Back

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