Curry-Rubbed Salmon

We were honored to have my Aunt Nancy visit last week and help out with our daughter. As if that wasn’t enough she decided to cook dinner for us as well. Wetook out a handful of my cookbooks the night before and browsed for a new tasty recipe. After browsing many books nothing beat out the recipes we found in one of my favorite books: Power Foods from the editors of whole living magazine.

After reviewing all our options we landed on curry-rubbed salmon with napa slaw, brown basmati rice and sauteed zucchini and red peppers.

It was delicious!! Using the broiler for the salmon kept it very moist which to me is the first key to a good piece of fish. I expected a stronger curry flavor  but it was faint (in a good way) and the slaw was the perfect pairing. The mint and lime flavors were refreshing on a cold February night and perfect with fish. I’ve been eating the leftovers all week. I’ll definitely make it again. The one change I’d make is to add an extra juiced lime to the slaw as it felt a little dry.

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