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Curry Ginger Salmon with Apricot-Studded Rice For 1

Curry Ginger Salmon with Apricot-Studded Rice For 1 comes together with Boneless Centre Cut Salmon Fillet, Vegetable Oil, Mild Curry Paste, Fresh Ginger, and Black Mustard Seeds. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1
• 2 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 1/4 cup
• 2
• 1 tbsp
• 2 tsp
• 1 tbsp

Method (preview)

1. 1

   Preheat oven or toaster to 425 degrees F. (220 degrees C.)

2. 2

   Whisk together oil, curry paste, ginger, mustard seeds and salt in a bowl.

3. 3

   Add salmon and turn to coat well.

4. 4

   Remove salmon and roast it on parchment-lined baking sheet for 12 minutes or until fish flakes easily when tested.

5. 5

   Bring water, rice and pinch of salt to boil in a small saucepan.

6. 6

   Reduce heat to low; cover and steam for 10 minutes or until water is absorbed.

7. 7

   Remove from heat and add apricots and zucchini. Cover and let stand for 5 minutes. Add butter and fluff with fork.

8. 8

   Place rice on dinner plate and top with salmon fillet. Sprinkle with coriander.