Coconut-Curry Salmon and Basmati Rice

By jeknudson

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons red curry paste
• 1 (15-ounce) can light coconut milk
• 4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
• 1/4 teaspoon kosher salt
• 1 tablespoon chopped fresh cilantro
• 1 (8.8-ounce) package precooked

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.

2. Prepare rice according to package directions.

3. Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.