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BombaySalmonJasmineRice

Bombay Salmon with Jasmine Rice

Prep Time 8 minutes
Cook Time 40 minutes
Total Time 48 minutes
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Servings

6 Servings

Ingredients

  • ¼ cup extra virgin olive oil such as Colavita
  • 6 10 oz. salmon steaks
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt divided
  • 1 tablespoon extra virgin olive oil such as Colavita
  • 1 medium onion coarsely chopped
  • 2 cloves garlic crushed
  • 1 cube frozen crushed ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon turmeric
  • Pinch ground cloves
  • 1 14 oz. can coconut milk
  • 1 cup jasmine rice

Instructions

  • Preheat oven to 475°F. Place a 7- x 9" ungreased baking pan in the oven.
  • Rub ¼ cup olive oil all over salmon steaks and season with pepper and 2 teaspoons salt. Set aside.
  • In a medium saucepan, bring 2 cups water and remaining 1 teaspoon salt to a boil over high heat. 
  • In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onions and cook for 5 minutes. Stir in garlic, ginger, curry powder, cinnamon, cardamom, turmeric, and cloves. Mix well and cook for 1 minute more. Slowly stir in coconut milk and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. 
  • Add rice to the boiling water. Reduce heat to a slow simmer. Cover and cook for 20 minutes.
  • While rice is cooking, remove the baking pan from the oven. Place salmon steaks on the pan and return it to the oven. Immediately reduce heat to 300°F. Bake for 20 minutes or until fish flakes with a fork.
  • Plate salmon steaks and spoon the sauce over top. Serve with jasmine rice  
  • Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
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