Recipes Ingredients Seafood Recipes Salmon Recipes Curry Rubbed Salmon with Napa Slaw 3.8 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A piece of salmon, some brown rice, and crunchy mint slaw, and you have a meal in just over half an hour. Ingredients 1 cup brown basmati rice Coarse salt and ground pepper 1 pound Napa cabbage (½ head), thinly sliced crosswise 1 pound carrots, coarsely grated ½ cup fresh mint leaves ¼ cup fresh lime juice, plus lime wedges for serving 2 tablespoons grapeseed oil 4 salmon filets (6 ounces each) 2 teaspoons curry powder Directions In a large saucepan, bring 2 cups water to a boil; add rice. Season with salt and pepper, cover, and reduce heat to medium-low. Cook until tender, 30 to 35 minutes. Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, and oil; season with salt and pepper. Toss. Heat broiler with rack set 4 inches from heat. About 10 minutes before rice is done cooking, place salmon on a foil-lined rimmed baking sheet. Rub salmon with curry, and season with salt and pepper. Broil until just cooked through, 6 to 8 minutes. Fluff rice with a fork and serve alongside salad and salmon. Cook's Notes Broiling makes the salmon golden brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step. Rate it Print