Curried Salmon Rice Bowl – What’s Gaby Cooking

Get ready for your new weeknight fav when it comes to salmon… Curried Salmon Rice Bowl!

I have been cooking out of pantry a LOT recently! Mostly because I don’t have a ton of time to run to the grocery store like I used to (I used to go probably once a day back in the olden days!) but this has me with my hands full. These days I have been keeping a majorly stocked pantry and letting it do a lot of work for me. Aka: whipping out some rice and throwing it in a rice cooker. Using a can of chickpeas to make a coconut curry sauce situation. And using a few of my frozen salmon filets to add some extra flavor and protein. I’m VERY into it right now and the rest was this perfect Curried Salmon Rice Bowl.

It’s exactly as I described above. Quick and easy salmon that’s cooked in the oven with a curry olive oil paste, creamy coconut chickpeas, steamed white rice and some naan to soak up anything leftover!! Double carb – it’s the way of the future! It’s topped with plenty of fresh herbs to give everything that bright finish that we all know and love and voila…. dinner!!

Curried Salmon Rice Bowl

Gaby

Get ready for your new favorite way to make salmon for a weeknight meal! This Curried Salmon Rice Bowl couldn’t be more delicious

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Indian

For the Salmon

• 1 1/2 lbs salmon
• 2 tablespoons curry powder
• 2 tablespoons olive oil

For the Bowls

• 1 tablespoon olive oil
• 1 yellow onion, thinly sliced
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 2 tablespoons freshly chopped ginger
• Kosher salt and freshly cracked black pepper to taste
• 2 tablespoons curry powder
• 1 14-ounce can chickpeas, rinsed and drained
• 1 14-ounce can full fat coconut milk
• 1 lime, juiced
• 1 handful fresh basil, torn
• 1 handful fresh cilantro
• steamed white rice for serving
• homemade naan

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close to the top of the oven, about 6 inches or so away from the heat source.

• Place the salmon skin side down on the baking sheet. Combine the curry powder and olive oil to make a paste. Rub the paste liberally over the top part of the salmon. Bake for about 8-10 minutes until cooked. Remove from oven and set aside.

• Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion and peppers and cook until the onions soften, about 5 minutes. Add the garlic and ginger and season with salt and pepper and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil and cilantro.

• Serve flaked pieces of the salmon over white rice with the spooned curry sauce and some garlic buttery naan!