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Coconut Curry Salmon Bowls with Roasted Sweet Potato & Cilantro Lime Rice

2023-10-27 - Written by: Amelia Harper

salmon curry sweet potato coconut milk cilantro lime healthy vegetarian

Coconut Curry Salmon Bowls with Roasted Sweet Potato & Cilantro Lime Rice

A vibrant and flavorful meal featuring succulent pan-seared salmon, sweet roasted sweet potato, and a zesty cilantro lime rice. The creamy coconut curry sauce adds a touch of exotic delight.

Ingredients:

  • For the Salmon:

    • 2 salmon fillets (6 oz each)
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

  • For the Sweet Potato:

    • 1 large sweet potato, peeled and cubed
    • 1 tablespoon olive oil
    • 1/2 teaspoon cumin powder
    • 1/4 teaspoon turmeric powder
    • Pinch of cayenne pepper (optional)
    • Salt and black pepper to taste

  • For the Cilantro Lime Rice:

    • 1 cup uncooked long-grain rice
    • 2 cups water or broth
    • 1/4 cup chopped cilantro
    • Juice of 1 lime
    • 1 tablespoon olive oil
    • Salt and pepper to taste

  • For the Coconut Curry Sauce:

    • 1 tablespoon coconut oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon garam masala
    • 1 (14-ounce) can coconut milk

Instructions:

  1. Prepare the Rice: Rinse rice in a fine-mesh sieve until water runs clear. In a medium saucepan, combine rice, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed. Fluff with a fork. Stir in chopped cilantro and lime juice.

  2. Roast the Sweet Potato: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

  3. Cook the Salmon: While the rice and sweet potato are cooking, season salmon fillets with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 3-4 minutes per side, or until cooked through and flaky.

  4. Make the Coconut Curry Sauce: In the same skillet used for salmon (after removing salmon), melt coconut oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute more. Stir in curry powder, turmeric, and garam masala; cook for 30 seconds. Pour in coconut milk and bring to a simmer. Let the sauce thicken slightly, about 5 minutes.

  5. Assemble the Bowls: Divide cilantro lime rice among bowls. Top with roasted sweet potato, pan-seared salmon, and a generous drizzle of coconut curry sauce. Garnish with fresh cilantro sprigs and lime wedges, if desired.