Salmon Curry Rubbed with Napa Slaw

By pattie_d

Broiling makes the salmon golden brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step.

Ingredients

• 1 cup brown basmati rice
• Coarse salt and ground pepper
• 1 pound Napa cabbage (1/2 head), thinly sliced crosswise
• 1 pound carrots, coarsely grated
• 1/2 cup fresh mint leaves
• 1/4 cup fresh lime juice, plus lime wedges for serving
• 2 tablespoons grapeseed oil
• 4 salmon filets (6 ounces each)
• 2 teaspoons curry powder

Preparation

Step 1

Directions

In a large saucepan, bring 2 cups water to a boil; add rice. Season with salt and pepper, cover, and reduce heat to medium-low. Cook until tender, 30 to 35 minutes.

Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, and oil; season with salt and pepper. Toss.

Heat broiler with rack set 4 inches from heat. About 10 minutes before rice is done cooking, place salmon on a foil-lined rimmed baking sheet. Rub salmon with curry, and season with salt and pepper. Broil until just cooked through, 6 to 8 minutes. Fluff rice with a fork and serve alongside salad and salmon.

From Body+Soul,

March 2008