Coconut-Curry Salmon and Basmati Rice

Ingredients

• Brown sugar

  1 tbsp or 9g

• Lime juice

  Raw

  2 tsp or 10g

• Curry paste

  1 ½ tsp or 8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Pink salmon

  Fish, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Brown rice

  Long-grain, raw

  1 cup or 185g

Directions

1. Prepare rice according to package instructions.
2. Combine brown sugar, lime juice, curry paste, and coconut milk in a large skillet. Stir well.
3. Add salmon to the skillet. Simmer over medium-high heat, cover, reduce heat to medium-low, and cook for 9 minutes, turning once after 5 minutes. Remove fish, sprinkle with salt and cilantro.
4. Bring remaining sauce in the skillet to a boil, then reduce until it measures about 1/2 cup (for original 4 serving recipe).
5. Serve the sauce over the rice and salmon.

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