Grilled Salmon, Edamame with Sweet Potatoes, Thai Curry over Basmati Rice
Check out this filling, high-protein salmon dish!

Ingredients
- 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
Instructions
-
Bring rice, broth and olive oil to a boil; cover and simmer for 20 minutes, or until liquid has evaporated. Hold for service.
-
Sear salmon in a touch of olive oil in a very hot pan.
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Thoroughly mix curry paste and lime juice together.
-
Heat olive oil in saute pan.
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When hot, add edamame and sweet potatoes, saute until potatoes are nearly al dente.
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Add lime juice and curry paste mix.
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Season with salt and pepper.
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Add orange juice and chopped cilantro.
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Serve over basmati rice.
Nutrition Info
- Calories:
- 655
- Total Fat:
- 19g
- Saturated Fat:
- 32g
- Sodium:
- 240mg
- Potassium:
- 930mg
- Total Carbohydrate:
- 74g
- Dietary Fiber:
- 9g