Description
This Curried Salmon Rice Bowl is a vibrant, flavorful dish that combines tender oven-baked salmon rubbed with a fragrant curry paste and a rich, creamy chickpea curry sauce. Served over steamed white rice and complemented with homemade garlic buttery naan, this meal is perfect for a satisfying weeknight dinner or special occasion. The fresh herbs and lime juice brighten the dish, delivering a satisfying balance of spice and freshness.
Ingredients
Scale
For the Salmon
- 1 ½ lbs salmon
- 2 tablespoons curry powder
- 2 tablespoons olive oil
For the Bowls
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 2 tablespoons freshly chopped ginger
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons curry powder
- 1 14-ounce can chickpeas, rinsed and drained
- 1 14-ounce can full fat coconut milk
- 1 lime, juiced
- 1 handful fresh basil, torn
- 1 handful fresh cilantro
- Steamed white rice for serving
- Homemade garlic buttery naan
Instructions
- Preheat the Oven: Preheat your oven to 475°F (245°C). Line a baking sheet with foil and position an oven rack about 6 inches from the heat source, near the top of the oven for optimal broiling.
- Prepare the Salmon: Place the salmon skin side down on the prepared baking sheet. In a small bowl, combine the curry powder and olive oil to create a paste. Rub this paste liberally over the top surface of the salmon. Bake in the preheated oven for 8-10 minutes until the salmon is cooked through and flakes easily. Remove from the oven and set aside.
- Cook the Vegetables: Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once hot, add the sliced onion and chopped bell pepper. Cook until the onions are soft and translucent, about 5 minutes.
- Add Aromatics and Seasoning: Stir in the minced garlic and freshly chopped ginger. Season with kosher salt, freshly cracked black pepper, and 2 tablespoons curry powder. Cook the mixture for an additional 2 minutes to release the flavors.
- Create the Curry Sauce: Add the rinsed chickpeas to the skillet. Pour in the full-fat coconut milk and stir to combine. Add the lime juice and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish with Fresh Herbs and Seasoning Adjustments: Taste the curry sauce and adjust seasoning if needed by adding more salt, pepper, or lime juice. Stir in the fresh torn basil and cilantro just before serving.
- Assemble the Bowls: Flake pieces of the baked salmon over bowls of steamed white rice. Spoon the warm chickpea curry sauce over the top. Serve alongside homemade garlic buttery naan for a complete meal.
Notes
- For extra heat, add a pinch of red chili flakes when cooking the aromatics.
- You can substitute salmon with other firm fish like cod or halibut if preferred.
- Use brown rice for a whole grain option, but adjust cooking time accordingly.
- To make the naan, prepare garlic butter by mixing softened butter with crushed garlic and lightly brush on naan before warming.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently to preserve texture.
Nutrition
- Serving Size: 1 bowl with salmon, curry sauce, and rice
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
