Curry-Rubbed Salmon with Napa Slaw Recipe

Name: Curry-Rubbed Salmon with Napa Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup brown basmati rice; Coarse salt and freshly ground pepper; 1/2 head napa cabbage (1 pound), thinly sliced crosswise; 1 pound carrots, peeled and coarsely grated; 1/2 cup loosely packed fresh mint leaves; 1/4 cup fresh lime juice (from 2 to 3 limes), plus lime wedges for serving; 2 tablespoons grapeseed oil; 4 skinless wild Alaskan salmon fillets (about 6 ounces each); 2 teaspoons curry powder

Servings: persons

1
In a large saucepan, bring the water to a boil; add the rice and 1/2 teaspoon salt.
2
Cover and reduce heat to medium-low.
3
Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes.
4
Remove from heat; let stand, covered, 10 minutes.
5
Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and 1/2 teaspoon salt; season with pepper.
6
Toss to combine.
7
Heat broiler, with rack set 4 inches from heat source.
8
While rice is standing, place salmon on a broiler pan or rimmed baking sheet.
9
Rub fillets with curry powder and 1/2 teaspoon salt, dividing evenly; season with pepper.
10
Broil until just cooked through, 6 to 8 minutes.
11
Divide salmon and cabbage mixture among four plates.
12
Fluff rice with a fork and serve alongside.
13
(Per Serving)
14
Calories: 583
15
Saturated Fat: 6g
16
Unsaturated Fat: 18.3g
17
Cholesterol: 85mg
18
Carbohydrates: 47.2g
19
Protein: 39.8g
20
Sodium: 1140mg
21
Fiber: 7.3g

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1 cup brown basmati rice, Coarse salt and freshly ground pepper, 1/2 head napa cabbage (1 pound), thinly sliced crosswise, and more.

Yes, Curry-Rubbed Salmon with Napa Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry-Rubbed Salmon with Napa Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions