Cancer Nutrition Consortium

Grilled Salmon, Edamame with Sweet Potatoes, Thai Curry over Basmati Rice

Check out this filling, high-protein salmon dish!

Serves 4.


  • Rice
  • 1 Cup Basmati Rice
  • 2 Cups Broth Chicken or Vegetable
  • 2 Tsp Olive Oil
  • Salmon
  • 4 Oz Salmon Four Portions
  • 3 Cups Edamame Shelled
  • 12 Oz Sweet Potatoes Cubed
  • 1 Tbsp Thai Curry Paste
  • 1 Lime Freshly Squeezed
  • 2 Tbsp Orange Juice
  • 2 Tsp Olive Oil
  • 2 Tbsp Cilantro Chopped


  1. Bring rice, broth and olive oil to a boil; cover and simmer for 20 minutes, or until liquid has evaporated. Hold for service.
  2. Sear salmon in a touch of olive oil in a very hot pan.
  3. Thoroughly mix curry paste and lime juice together.
  4. Heat olive oil in saute pan.
  5. When hot, add edamame and sweet potatoes, saute until potatoes are nearly al dente.
  6. Add lime juice and curry paste mix.
  7. Season with salt and pepper.
  8. Add orange juice and chopped cilantro.
  9. Serve over basmati rice.

Nutrition Info

Calories: 655

Total Fat: 19g

Saturated Fat: 32g

Sodium: 240mg

Potassium: 930mg

Total Carbohydrate: 74g

Dietary Fiber: 9g

Posted on: February 10, 2015

By: Chef Jim Warner

Ohio State University Wexner Medical Center

James Warner is employed by The Wexner Medical Center at The Ohio State University as Program Director, Food and Nutrition in the Nutrition Services Department.