Coconut-Curry Salmon and Basmati Rice
Mostly meat
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 25 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 1.9g
Sucrose: 2.1g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 21.4g
Monounsaturated:5.3g
Polyunsaturated: 3g
Trans: 0.1g

Fatty Acids

Total Omega 3: 1.9g
Total Omega 6: 0.2g
ALA: 0.1g
DHA: 1g
EPA: 0.6g
DPA: 1g

Nutritional Info

Fiber: 1g 5%
Net Carbs: 16
Sodium: 398.3mg 17%
Potassium: 1437.8
Cholesterol: 146.3

Nutritional Values (g)


Calories: 665 Fat: 36g
Protein: 68g Carbs: 17g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Brown sugar (NAN)
1 tbsp / 9 grams
Lime juice (Raw)
2 tsp / 10 grams
Curry paste (NAN)
1 1/2 tsp / 7.5 grams
Coconut milk (Nuts, canned (liquid expressed from grated meat and water))
1 3/4 cup / 396 grams
Pink salmon (Fish, raw)
4 fillet / 1.3 kg
Salt (Table)
1/4 tsp / 1.5 grams
Fresh cilantro (Coriander leaves, raw)
1 tbsp / 1 grams
Brown rice (Medium-grain, cooked)
1 cup / 195 grams

Instructions

Step 1
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 a plate; sprinkle with salt and cilantro.
Step 2
Prepare rice according to package directions.
Step 3
Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.
Step 4
Serve hot and enjoy!