Ingredients
Scale
- 1 cup white basmati rice
- 1 ½ lbs skinless salmon, cut into 1” pieces
- ¼ cup tomato paste
- 1 can (13.5 oz) coconut milk
- 2 tbsp ghee or olive oil
- 1 tbsp honey
- 2 limes
- 1 large shallot, finely chopped
- 1 red fresno chile pepper, finely chopped
- 6 garlic cloves, finely chopped
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cardamom
- kosher salt
- cilantro + freshly cracked black pepper
Instructions
- Combine the basmati rice, 1 ½ cups water, and a good pinch of salt in a 2 qt saucepan. Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 15 minutes. Afterward, turn off the heat and let the rice stand (covered) for 10 minutes.
- Preheat your oven to 450°F.
- Heat another 2qt saucepan over medium heat. Add 1 tablespoon of ghee and let it melt. Add shallots and chile peppers; season with salt. Cook for about 2 minutes while stirring often. Add garlic and cook for another minute.
- Stir in 1 teaspoon of smoked paprika, ½ teaspoon of coriander, ½ teaspoon of cumin, and all of the cardamom. Add tomato paste; stir well and let cook for a few seconds. Whisk in coconut milk along with a pinch of salt. Bring to a simmer then reduce heat to medium-low; simmer for about 10 minutes or until thickened.
- In a bowl, combine salmon, olive oil, honey, juice from half a lime, remaining teaspoon of smoked paprika, ½ teaspoon ground coriander, ½ teaspoon ground cumin, and pinch of salt. Toss to combine.
- Arrange salmon on a parchment-lined baking sheet. Roast on top rack for 6 minutes. Turn oven to high broil; broil for an additional 1-2 minutes until slightly charred and cooked through.
- When rice is done cooking, fluff it with a fork then stir in remaining tablespoon of ghee along with juice from half a lime.
- Once sauce has finished simmering, stir in juice from one lime. Plate rice topped with salmon. Spoon sauce over everything and garnish with cilantro plus freshly cracked black pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 470mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg