Curry Rubbed Salmon with Napa Slaw


A piece of salmon, some brown rice, and crunchy mint slaw, and you have a meal in just over half an hour.


  • 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


  1. 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.

  2. Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, and oil; season with salt and pepper. Toss.

  3. 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.

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