Triple the zing in these Coconut-Curry Salmon with lime, lively spice and a creamy coconut sauce. Take a delectable taste tour with Coconut-Curry Salmon!
What You Need
Original recipe yields 4 servings
1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillet s (1 lb.)
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips
3 plum tomato es (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375ºF.
Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.
Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
Serve fish with sauce.
Serve with hot cooked jasmine rice.
You can purchase curry in two basic styles - standard, which is mild, and madras, which is hot.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.