Thai
Green Curry-Glazed Salmon Bowls
Broiled green curry-glazed salmon over jasmine rice with cucumber, avocado, radish, herbs, and lime.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Salmon and glaze
- 1 1/2 lb center-cut salmon fillet, cut into 4 portions
- 3/4 tsp kosher salt
- 3 tbsp Thai green curry paste
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
- 2 tsp light brown sugar
- 1 tbsp fresh lime juice
Bowls
- 3 cups cooked jasmine rice
- 1 English cucumber, thinly sliced
- 1 large avocado, sliced
- 4 radishes, thinly sliced
- 1 cup cilantro leaves
- 1 lime, cut into wedges
Directions
Glaze and broil the salmon
- Position an oven rack about 6 inches from the broiler and heat the broiler. Line a rimmed sheet pan with foil. Pat the salmon dry, season with salt, and arrange skin-side down.
- Stir together the green curry paste, mayonnaise, soy sauce, brown sugar, and lime juice. Spread evenly over the salmon.
- Broil without turning until the glaze bubbles and browns in spots and the thickest part of the salmon reaches 145°F (63°C), or is opaque and flakes easily, 10 to 14 minutes, watching closely near the end. Rest for 3 minutes.
Assemble the bowls
- Divide the warm rice among bowls. Add the cucumber, avocado, and radishes.
- Set a piece of salmon over each bowl, spoon over any pan juices, and finish with cilantro and lime wedges.
