Nigerian Curry Baked Salmon & Rice
Recently, my craving for fish sent me by an Asian grocery store where I was able to pick up a fresh and healthy looking salmon fillet. I was really hungry and quite tired as well; so I decided to make something that required a short prep time but that would be equally tasty and satisfying as well. I love salmon because it is very tender and has a soft buttery feel and taste and it does not taste as fishy as other fish like tilapia, croaker, etc. It is also one of the best sources of omega-3 fatty acids which are great for a healthy heart and brain functioning as well.
So here’s my recipe for today:
- 1 cup long-grain white rice
- 1/2 onion (finely chopped)
- 10-12 grape or cherry tomatoes
- 2 tablespoons olive oil/melted butter
- 1 skinless salmon fillet
- 1 tablespoon curry powder
- 1-2 knorr seasoning cube
- 1/4 cup torn fresh basil leaves
- 1 garlic clove (finely minced) optional
- Cook the white rice as you would normally cook your rice; set aside
- Lightly butter a baking or foil pan; throw in the cherry or grape tomatoes and coat with one tablespoon of olive oil or melted butter.
- Then place the salmon fillet in the same pan; season with the curry powder,diced onions,minced garlic,seasoning cube(s), and second spoon of olive oil or melted butter
- Bake; uncovered at 400f/205C for about 20-25 minutes or until the salmon flakes when tested with a fork
- When the fillet is well baked,it would have released a generous amount of stock/broth which could be used as sauce for the boiled white rice
- Serve the fillet and tomatoes with the rice and garnish with fresh basil leaves; then enjoy.