Red Curry Salmon with Coconut Brown Rice

A quick and simple weekday dinner
Source: Inquiring Chef blog

Difficulty: 2 (out of 5)
Taste: 4 (out of 5)

Ingredients
For the Rice (1140 cal):
- 1 cup brown rice (685 cal)
- 1 cup light coconut milk (445 cal)
- 1.5 cups water
- 4 green onions, thinly sliced (10 cal)
For the salmon (1140):
- 4 5-ounce salmon filets (1040 cal)
- 1 tsp Thai red curry paste (10 cal)
- 2 tsp light brown sugar (30 cal)
- 1 tsp soy sauce (5 cal)
- 1 tsp olive oil (40 cal)
- 1 lime, cut into quarters (15 cal)
Total: 4 servings, 2280 cal, 570 cal/serving

Directions:
1. Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.
2. Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet, skin side up, if not using skinless filets. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
3. Serve each salmon filet over about 3/4 cup brown rice. Squeeze juice of 1/4 lime over each filet.

Afterthoughts:
- This was a really nice meal. I loved the sweet and spicy glaze over salmon.
- The original recipe was asking for 3 times more red curry paste, but knowing the curry paste that is available in our local grocery stores, I had to cut it significantly.
- I loved the idea of broiling the fish and was happy to experiment. But I have left it to cook longer than the recipe directed and my fish ended up on the dry side. It's my fault, not the recipe's. I normally make fish in a skillet and it's so fast and easy to see when it is done. I wanted to experiment with a new method, but I think I will stick to my skillet in the future.
- This post was my SRC assignment for January. Just in case you don't know yet, SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! And terrible for your diet ;-) I want to thank Amanda, Jane and April for making it all possible!
- I am so happy that I got Inquiring Chef as my assignment. It is a wonderful blog with delicious looking recipes and beautiful photos. The recipes are very well organized, which I cannot say about my blog, unfortunately. So it was a real pleasure choosing a recipe for my assignment. In fact, I chose 2 recipes: I also made a Thai salad, which made a great addition to the meal. I will definitely be visiting the Inquiring Chef blog frequently, and so should you :-)