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Salmon, Curry Rubbed Salmon with Napa Slaw
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| 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.Per serving: 597 calories;45 g protein; 20 g fat; 57 g carb; 6 g fiber Body+Soul, March 2008 Serves 4Ingredients | |
| 1 cup | brown basmati rice |
| Coarse salt | |
| ground pepper | |
| 1 pound | Napa cabbage, (1/2 head), thinly sliced crosswise |
| 1 pound | carrots, coarsely grated |
| 1/2 cup | fresh mint leaves |
| 1/4 cup | fresh lime juice, plus lime wedges for serving |
| 2 tablespoons | grapeseed oil |
| 4 | salmon filets, (6 ounces each) |
| 2 teaspoons | curry powder |
Directions
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.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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