With a few simple, readily available ingredients, you can make a spicy lemon salmon curry over rice with Indian influences.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (16 ounce) package frozen corn
- 2 (5 ounce) cans salmon, drained and flaked
- 2 medium tomatoes, chopped
- 3 tablespoons lemon juice
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 tablespoon chili-garlic sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and ground black pepper to taste
- ½ cup water, or as needed
- 2 cups hot cooked rice
Instructions
- Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
- Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.
- You can use canned tomatoes and canned corn instead of fresh tomatoes and frozen corn. Either white or brown rice work, and canned tuna in place of salmon is fine.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 590 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |