This recipe combines crispy curried salmon with fragrant basil coconut rice for a flavorful and satisfying meal. The crispy exterior of the salmon contrasts beautifully with the tender, aromatic rice, creating a dish that is both delicious and visually appealing.
Ingredients: 4 salmon fillets. 2 tablespoons curry powder. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup jasmine rice. 1 cup coconut milk. 1 cup water. 1/4 cup chopped fresh basil leaves. Lime wedges for serving.
Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the curry powder, paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over the salmon fillets. Heat olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes until crispy. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in the chopped basil leaves and fluff the rice with a fork. Serve the crispy curried salmon over the basil coconut rice, garnished with lime wedges.
Prep Time: 15 minutes
Cook Time: 20 minutes
Revenus Sur Internet Les Sondages
