Salmon fillets become golden, tender and flaky after being pan-fried, then simmered in a fragrant coconut curry with kale. Serve over zesty jasmine rice and top with coconut chips for an Indian-inspired fish fry to remember.
Cooking time20 minutes
Calories930 / serving
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, zest and cut the lime into 6 wedges. Remove the kale leaves from the stems; roughly chop the leaves, discarding the stems.
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon fillets dry with paper towel; season with ¼ of the spice blend and S&P. Add the salmon to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired. Transfer to a plate. Reserve the pan.
In the same pan, heat a drizzle of oil on medium-high. Add the remaining spice blend and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Stir in the coconut milk, kale, demi-glace and 1 cup water (double for 4 portions); season with S&P to taste. Cook, stirring occasionally, 4 to 5 minutes, until the kale has wilted and the sauce has thickened. To the pan of curry, add the salmon and juice of 2 lime wedges (double for 4 portions). If desired, break the salmon into pieces (you can also leave the salmon fillets whole, as desired).
To the pot of rice, add the juice of 2 remaining lime wedges (double for 4 portions) and as much lime zest as you’d like; season with S&P to taste and stir to combine. Divide the finished rice between your bowls. Top with the salmon curry. Garnish with the coconut chips. Serve the remaining lime wedges on the side. Bon appétit!
Health Canada recommends cooking Fish to a minimum internal temperature of 70°C