Coconut Curry Salmon with Jasmine Rice Description: This Coconut Curry Salmon is a rich, flavorful dish that combines tender salmon fillets with a creamy, spiced coconut curry sauce. Served over fluffy jasmine rice, it’s a comforting and satisfying meal that’s easy to make in under an hour. This dish is perfect for a weeknight dinner or a special occasion, offering a balance of protein, healthy fats, and complex carbohydrates. Ingredients: For the Salmon Curry: 4 salmon fillets (skinless or skin-on) 1 tablespoon coconut oil (or olive oil) 1 small onion, finely chopped 3 cloves garlic, minced 1-inch piece of ginger, grated 1 red bell pepper, sliced 1 can (14 oz) coconut milk (full fat for creaminess) 1 cup diced tomatoes (or ½ cup tomato puree) 1 tablespoon red curry paste (adjust to taste) 1 teaspoon turmeric powder 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon cayenne pepper (optional, for heat) 1 tablespoon soy sauce or fish sauce 1 teaspoon brown sugar (optional, for balance) Juice of 1 lime Salt and pepper to taste ¼ cup chopped cilantro (for garnish) For the Jasmine Rice: 1 cup jasmine rice 1 ¾ cups water ½ teaspoon salt Instructions: Step 1: Cook the Jasmine Rice Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 12-15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving. Step 2: Prepare the Salmon Curry Heat coconut oil in a large pan over medium heat. Add chopped onion and sauté until soft (about 3-4 minutes). Stir in garlic, ginger, and red bell pepper. Cook for another 2 minutes until fragrant. Add red curry paste, turmeric, cumin, paprika, and cayenne pepper (if using). Stir for 1 minute to release the flavors. Pour in the diced tomatoes (or tomato puree) and coconut milk. Stir well. Add soy sauce (or fish sauce) and brown sugar, then bring to a gentle simmer. Place the salmon fillets into the sauce, cover, and simmer for 8-10 minutes until the salmon is cooked through. Squeeze lime juice over the curry and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro. Step 3: Serve Spoon jasmine rice onto plates, top with the coconut curry salmon, and drizzle with extra sauce. Optional: Serve with steamed vegetables or a side of naan bread. Nutritional Information (Per Serving – Based on 4 Servings) Calories: ~550-600 kcal Protein: ~40g Carbohydrates: ~50g Fat: ~25g Fiber: ~5g Sodium: ~500mg (varies based on soy sauce or fish sauce) Sugar: ~6g Total Time: Preparation: 10 minutes Cooking: 30 minutes Total: 40 minutes FAQs (Frequently Asked Questions) 1. Can I use frozen salmon? Yes! Just thaw it overnight in the refrigerator or place it in cold water for about 30 minutes before cooking. 2. What can I use instead of jasmine rice? You can substitute with brown rice, basmati rice, quinoa, or cauliflower rice for a low-carb option. 3. Can I make this dish spicier? Absolutely! Add more red curry paste, cayenne pepper, or chopped fresh chili peppers to increase the heat. 4. Can I use a different fish? Yes! Cod, tilapia, halibut, or shrimp work well as substitutes. 5. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. 6. Can I make it dairy-free? This recipe is already dairy-free since it uses coconut milk instead of cream. 7. What vegetables go well with this dish? Broccoli, snap peas, bok choy, or spinach are great additions to the curry. Would you like any modifications, such as a vegan version or different spice levels?