Saucy Salmon Curry Rice Bowls

A bowl of white rice topped with a creamy curry containing pieces of fish, bell peppers, and herbs, garnished with chopped green onions and cilantro. Fresh ingredients and a bowl of spices are nearby on the table.

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Saucy Salmon Curry Rice Bowls

These Saucy Salmon Curry Rice Bowls are a 10 out of 10, and I'm not exaggerating. If you love a 20-minute dinner that actually delivers on flavor, this one is for you. Instead of cooking the salmon in a skillet like you normally would, we're broiling it in a little bit of soy sauce to get it nice and crunchy — and trust me, that crunch stays even after it gets coated in the sauce.

Course Main Course

Cuisine American, Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 623kcal

Author Nicole Modic

Ingredients

1 ½ Pounds Salmon cut into bite size pieces (skin removed, optional)
2 Tablespoons Low Sodium Soy Sauce or tamari for a gluten-free option
2 Teaspoons Avocado Oil
1 Red Onion thinly sliced
2 Bell Peppers orange and red, sliced
3 Cloves Garlic minced
1 Tablespoon Ginger Paste or minced fresh ginger
3 Tablespoons Red Curry Paste 4 tb for spicier
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
14 Ounce Can Full Fat Coconut Milk
2 Limes juiced
2 Cups Cooked Jasmine Rice

Garnishes

3 Green Onions chopped
¼ Cup Cilantro chopped

Instructions

Start by turning your broiler on high. Cut the salmon into bite-sized pieces and toss them with the soy sauce or tamari until evenly coated. Spread the salmon in a single layer on a baking sheet and broil for 8 minutes, until the outside is crispy and caramelized. Remove from the oven and set aside.
While the salmon rests, heat the avocado oil in a large skillet over medium heat. Once hot, add the sliced onion and bell peppers and sauté for 3-4 minutes until they begin to soften. Add the minced garlic, ginger, red curry paste, salt, and pepper. Stir everything together well and allow it to cook for another 3 minutes, letting the curry paste bloom and deepen in flavor.
Pour in the coconut milk and stir to combine. Allow the sauce to simmer until the peppers are fully softened, then squeeze in the juice of one lime and stir again. Turn off the heat and add the broiled salmon to the skillet, tossing it gently to coat it in the curry sauce.
Serve the salmon and sauce over warm jasmine rice. Top each bowl with chopped green onions, fresh cilantro, and the remaining lime juice. Serve immediately and enjoy!

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