Our easy Curried Cauliflower Rice + Salmon is a quick and delicious meal that comes together in under 30 minutes and is made with real, simple ingredients! This weeknight dinner is packed with so much great flavor!
The Best Curried Cauliflower Rice & Salmon
This easy weeknight dinner is a great way to mix things up and wake up your taste buds! We made this recipe card extra weeknight-friendly by using store-bought cauliflower rice. You can absolutely make your own cauliflower rice at home, but sometimes you just need to take the short cut! And if you prefer to use regular rice, that works too! Just cook it and add to the coconut curry mixture in the skillet. It really is a nice and light weeknight dinner that is perfect for when you get sick of the same-old recipes!
What You Will Need
- kosher salt & ground black pepper – simple seasonings that are always a must when cooking salmon.
- olive oil – just a splash in the pan to sauté all the fresh veggies & salmon!
- fresh salmon fillets – a great lean protein option that always hits the spot.
- fresh garlic & onion – flavor starters that are perfect for this flavorful skillet meal.
- carrots, celery, & bell pepper – fresh vegetables that traditional ingredients for most curry recipes, but feel free to switch them up with frozen vegetables or whatever you have on hand.
- lime zest & lime juice – a little bit of acidity that really amplifies all the flavors!
- full-fat coconut milk – this may need to be fully incorporated with an immersion blender before using in the recipe. Canned coconut milk typically separates while it sits on the shelf.
- curry powder – this is where all that amazing curry flavor is at! Add as much or as little as you like.
- chicken broth – just a splash to help thin out the coconut curry mixture.
- cauliflower rice – perfect for that added serving of veggies or sub with your favorite cooked rice.
- fresh basil – a fresh herb that is a nice compliment in any curry recipe!
How To Make Curried Cauliflower Rice + Salmon
The first steps to making this easy recipe are to gather all the ingredients and chop all the fresh vegetables with a sharp knife and cutting board. And grab a small bowl to mix the coconut milk, curry powder, salt, lime juice, and chicken broth all together!
Now bring a large pan to a medium-high heat, add a tablespoon of oil to coat the bottom, and then the garlic and onion to soften. Next, add in the carrots, celery, and sweet red bell pepper to sauté for 2-3 minutes. Then add the cauliflower rice and lime zest to the pan, mix to combine, and continue cooking. And now pour that coconut curry mixture into the pan to warm and drop the heat to low so that it all stays warm until the salmon is ready.
Bring a separate skillet to a high heat, add a drizzle of oil, and then sear both salmon fillets. First, with the skin-side down for 6-8 minutes and then carefully flip to continue cooking for another 6-8 minutes.
Serve the perfectly seared salmon over a generous portion of the coconut curry cauliflower rice.
Recipe FAQ
- Vegetables: we used onion, carrots, celery, and bell peppers but feel free to mix it up! You could easily use mushrooms, pea pods or even water chestnuts!
- Protein: We used salmon, but feel free to use halibut, scallops or shrimp! It would be amazing with any of those protein choices.
- Storage: feel free to make a double batch or store any curry leftovers in an airtight container in the fridge for 3-4 days.
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Other Salmon Recipes You Might Like
Curried Cauliflower Rice + Salmon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian
Description
Curried Cauliflower Rice + Salmon – a quick and delicious coconut curry salmon recipe that is packed with flavor!
Ingredients
- kosher salt and ground black pepper
- 2–3 tablespoons extra virgin olive oil, divided (sub with avocado oil)
- 2 (6-8oz) pieces of salmon, skin-on
- 2–3 teaspoons garlic, minced
- 1 large carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 bell pepper, seeds removed & cut into bite-sized chunks
- 1/2 cup sweet yellow onion, diced
- zest of 1 lime
- 1/2 cup full-fat canned coconut milk
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh lime juice
- 2–3 tablespoons chicken broth
- 2 cups cauliflower rice
- 1/4 cup fresh basil, roughly chopped
Instructions
- In small bowl combine coconut milk, curry powder, salt, lime juice and chicken broth. Whisk to combine and set aside.
- Place fresh salmon on a plate and season with salt and pepper, set aside.
- Bring large skillet to medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Add garlic and onion, cook until softened & fragrant, about 1 minute.
- Add carrot, celery and bell pepper. Sauté on medium heat, approximately 2-3 minutes.
- Add lime zest and cauliflower rice, stir to combine, and allow cauliflower rice to cook for 2-3 minutes.
- Add coconut mixture to the hot pan and stir to combine, allowing the coconut sauce to warm throughout. Drop to a low heat and keep warm while you cook the salmon in a separate pan.
- Bring a large cast iron skillet to medium-high heat and add a tablespoon of oil.
- Once it is hot, add salmon, skin side down, and cook for 6-8 minutes.
- Carefully flip salmon and cook for an additional 6-8 minutes on medium heat or until the internal temperature (use a meat thermometer) reaches 125 degrees F.
- While salmon is cooking, add fresh basil to the cauliflower rice mixture and stir to combine.
- When salmon is done cooking, divide cauliflower rice mixture between two plates and place salmon on top.
- Garnish with additional fresh basil, if desired.
Notes
- Cauliflower Rice: option to make your own homemade cauliflower rice or pick-up a store-bought version at the grocery store.
- Rice: using cauliflower rice keeps this recipe Whole30/Paleo compliant, but you could also use another cooked rice of choice, if you prefer!
- Storage: leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 190
- Sugar: 4.7 g
- Sodium: 166.4 mg
- Fat: 14.4 g
- Carbohydrates: 12.4 g
- Protein: 6.2 g
- Cholesterol: 7.4 mg
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