Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables

Curry-Peanut Salmon & Coconut Rice

with Marinated Vegetables

30 MIN
4 Servings
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From the Test Kitchen

A bed of fragrant coconut rice is perfect for soaking up the sauce in this dish, which highlights peanut butter spread, curry paste, fresh lime juice, and more. Crunchy bites of marinated cucumbers and bell peppers add refreshing contrast to the rich and saucy salmon.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Long Grain White Rice
  • 2 Bell Peppers
  • 4 Persian Cucumbers
  • 1 Lime
  • 1 13.5-Oz Can Light Coconut Milk
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 oz Sweetened Toasted Coconut Chips

Curry-Peanut Salmon & Coconut Rice

Make the coconut the rice
1 Make the coconut the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, 1/2 cup of water, and all but 2 tablespoons of the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest; halve the lime crosswise. In a bowl, combine the sliced cucumbers, diced peppers, mirin, vinegar, and the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the peanut butter spread, remaining coconut milk, the juice of the remaining lime half, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the lime zest and coconut chips. Stir to thoroughly combine. 

Prepare the remaining ingredients
Cook the fish & serve your dish
3 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the coconut rice topped with the cooked fish, marinated vegetables (including any liquid), and curry-peanut sauce. Garnish with the lime coconut chips. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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