Coconut Curry Salmon with Cilantro Lime Rice and Vegetables

Warm spices like cardamom, turmeric and cumin fill your kitchen as you prepare this quick and flavorful salmon dish. The combination of creamy coconut milk, fresh cilantro and zesty lime creates a perfectly balanced sauce that complements the rich salmon.

Tender bell pepper and green beans add color and crunch, while the cilantro lime rice soaks up every last drop of the aromatic sauce. This meal comes together in just 25 minutes, making it an excellent choice for a weeknight dinner that feels special.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Core, deseed and thinly slice bell pepper into strips. Trim green beans if necessary; slice crosswise into thirds. Halve, peel and thinly slice onion. Zest one lime and quarter both. Mince cilantro. In a small bowl, combine curry powder and garlic powder.
3. Pat salmon dry with paper towels; season all over with 1 teaspoon of the curry powder mixture, salt and pepper. Place salmon, skin side down, on a lightly oiled baking sheet (line with foil for easy cleanup). Roast on top rack until cooked through, 8-10 minutes.
4. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, green beans, onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. Stir in remaining curry powder mixture; cook until fragrant, 30 seconds.
5. Shake coconut milk containers well before opening. Add coconut milk, stock concentrates, chili sauce, juice from four lime wedges and 1 teaspoon sugar to the pan with vegetables; stir to combine. Bring to a boil, then reduce to a simmer. Cook, stirring, until sauce has reduced by about half and vegetables are tender, 3-5 minutes. Taste and season with salt; add more lime juice if desired.
6. Fluff rice with a fork; stir in lime zest, half the cilantro and 1 tablespoon butter. Season with salt and pepper. Divide vegetables between shallow bowls using tongs or a slotted spoon, leaving some sauce in the pan. Place salmon on top of vegetables; squeeze juice from one lime wedge over salmon. Spoon pan sauce over salmon and garnish with remaining cilantro. Serve rice and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Thaw it completely in the refrigerator before cooking and pat it dry with paper towels to ensure proper seasoning and browning.

What can I substitute for coconut milk?

For a lighter option, you can use light coconut milk. Alternatively, a mixture of heavy cream and water can work, but the flavor will be less rich and aromatic.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the rice and vegetables in advance. Reheat gently and cook the salmon just before serving to maintain its texture.