Crispy Curried Salmon with Basil Coconut Rice
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: Dinner for two to three
Ingredients
1 (.75 to 1-pound) salmon filet, cut into 2 or 3 strips
1 tablespoon curry powder
2 tablespoons olive oil
Sea salt to taste
For the Basil Coconut Rice:
3 cups cooked white rice
2/3 cup full-fat coconut milk
3 cloves garlic, minced
3 green onions, chopped
1 jalapeno pepper, seeded and diced
¼ cup fresh basil, chopped
1 heaping handful baby spinach
2 tablespoons fresh lime juice, to taste
Sea salt to taste
Instructions
Prepare the salmon:
Put the oven on the high broil setting and move one of the racks to the top shelf. Lightly oil the bottom of a casserole dish.
Drizzle the salmon with oil (about 1 to 2 tablespoons), then sprinkle each piece generously with curry powder. If your curry powder does not contain salt, sprinkle with sea salt as well. Place salmon on the top shelf of the oven and broil for 10 to 15 minutes, until crispy and cooked through.
Prepare the coconut rice:
While the salmon is cooking, prepare the rice. Add the coconut milk to a saucepan and heat to medium-high. Add the garlic and green onion and cook until fragrant, about 3 minutes. Add the basil, spinach, and lime juice and continue cooking until spinach has wilted. Add the cooked rice, stir everything together until well combined, and continue cooking until rice is heated through, about 5 minutes. Add sea salt to taste and hot sauce if desired.
Serve salmon with basil coconut rice.
Slightly adapted from theroastedroot.net