Weekly Winner: Sanity-Saving, Sublime Salmon

IMG_0578This has been a crazy week. We’re having some major renovations done here in the house which means my beloved, sacred schedule has been knocked for a serious loop! Between construction workers traipsing through the house, the mind-numbing noise and the never-ending dust, cleanup and minute-by-minute decisions to be made, dinners have not been the most thought-out and carefully planned.

However, I’ve had a stack of new recipes I’ve wanted to try out and a few nights ago when our contractor left a bit early to let cement and tile glue dry, I pulled out this one to give it a shot.

Salmon has always been a bit of a comfort-food for me. By that I mean, I just always feel better after eating it. The same can not be said for a lot of other “comfort foods”. You love eating them and are happy while you are consuming them, but then afterwards? Not so much.

This however was wonderful. Elegant, sumptuous, and easy. Just what was needed to restore some semblance of order and sanity to our little corner of Chicago.

The recipe comes from Cooking Light Magazine and is incredibly simple.  The recipe just calls for brown basmati rice, but I went ahead and mixed some spinach into ours.

Coconut Curry Salmon with Basmati Rice

Recipe serves 4


1 Tbsp brown sugar

2 tsp fresh lime juice

1 1/2 tsp red curry paste

1 (15 oz) can light coconut milk

4 salmon fillets, skinned

1/4 tsp. kosher salt

brown basmati rice for serving


Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine.  Add fish to pan; bring to a simmer over medium-high heat.  Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes.

Place fish on plate.  Prepare brown rice according to package directions.  Bring remaining sauce to a boil in the skillet; boil 5 minutes or until reduced to 1/2 cup.  Serve with fish and rice.