Curry-Rubbed Salmon with Napa Slaw
Broiling is a good way to brown the salmon without adding fat. For a golden color and crisp finish, don’t turn the fish while it is under the broiler; it will still cook all the way through without this extra step.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large saucepan, bring the water to a boil; add the rice and 1/2 teaspoon salt. Cover and reduce heat to medium-low. Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes. Remove from heat; let stand, covered, 10 minutes.
Step 2
Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and 1/2 teaspoon salt; season with pepper. Toss to combine.
Step 3
Heat broiler, with rack set 4 inches from heat source. While rice is standing, place salmon on a broiler pan or rimmed baking sheet. Rub fillets with curry powder and 1/2 teaspoon salt, dividing evenly; season with pepper. Broil until just cooked through, 6 to 8 minutes.
Step 4
Divide salmon and cabbage mixture among four plates. Fluff rice with a fork and serve alongside.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 583
Step 7
Saturated Fat: 6g
Step 8
Unsaturated Fat: 18.3g
Step 9
Cholesterol: 85mg
Step 10
Carbohydrates: 47.2g
Step 11
Protein: 39.8g
Step 12
Sodium: 1140mg
Step 13
Fiber: 7.3g
