Curried Salmon Rice Bowl

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

Curried Salmon Rice Bowl from www.whatsgabycooking.com (@whatsgabycookin)

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 from www.whatsgabycooking.com (@whatsgabycookin)
Curried Salmon Rice Bowl from www.whatsgabycooking.com (@whatsgabycookin)

Curried Salmon Rice Bowl

4.8 from 5 votes
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
Servings 4 people

Ingredients
  

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

Instructions
 

  • 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!

10 Comments

  1. I love salmon and can’t wait to try this as is but my hubby is not a fan. What other type of fish would work??

    1. omg you could really use any kind of fish! halibut, sea bass, you name it! just get something that’s about the same thickness as salmon otherwise you’ll just need to adjust the baking time

  2. Hi Gaby!

    This bowl looks delicious. Do you think it would taste OK to scatter a little sweetened coconut on top? I have a bag just sitting in my fridge. Thank you!

    1. 5 stars
      This was so good!! I added a little liquid aminos (soy sauce-like) and it gave the sauce the depth I was looking for. It is a great recipe for using other veg too, I ended up being out of peppers, so I did grated carrot and some chopped spinach with the onion. Will definitely be making this again and sharing with other salmon-loving friends!

  3. 4 stars
    Nice flavors and easy to put together. I used fresh salmon and added an extra red bell pepper. Will make again!

  4. The salmon itself was delicious and these are some of my favorite flavors, so I was hoping to love it overall! But we couldn’t figure out what was missing with the sauce – it was almost too much curry powder between both the salmon and chickpea mix, with another depth/flavor profile that wasn’t quite there. Maybe a little tomato paste? Will 100% make the salmon again though!

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