Coconut-Curry Salmon and Basmati Rice

Ingredients

• Brown sugar

  1 tbsp or 9g

• Lime juice

  2 tsp or 10g

• Curry paste

  1 ½ tsp or 8g

• Coconut milk

  canned

  1 ¾ cup or 396g

• Pink salmon

  raw

  4 fillet or 1.27kg

• Salt

  table

  ¼ tsp or 2g

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

• Brown rice

  long-grain, raw

  1 cup or 185g

Directions

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.
4. Serve hot and enjoy!