Curry-Rubbed Salmon with Napa Slaw

• 2 cups water
• 1 cup brown basmati rice
• Coarse salt and freshly ground pepper
• 1/2 head napa cabbage (1 pound), thinly sliced crosswise
• 1 pound carrots, peeled and coarsely grated
• 1/2 cup loosely packed fresh mint leaves
• 1/4 cup fresh lime juice (from 2 to 3 limes), plus lime wedges for serving
• 2 tablespoons grapeseed oil
• 4 skinless wild Alaskan salmon fillets (about 6 ounces each)
• 2 teaspoons curry powder

1. In a large saucepan, bring the water to a boil; add the rice and 1/2 teaspoon salt.
2. Cover and reduce heat to medium-low.
3. Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes.
4. Remove from heat; let stand, covered, 10 minutes.
5. Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and 1/2 teaspoon salt; season with pepper.
6. Toss to combine.
7. Heat broiler, with rack set 4 inches from heat source.
8. While rice is standing, place salmon on a broiler pan or rimmed baking sheet.
9. Rub fillets with curry powder and 1/2 teaspoon salt, dividing evenly; season with pepper.
10. Broil until just cooked through, 6 to 8 minutes.
11. Divide salmon and cabbage mixture among four plates.
12. Fluff rice with a fork and serve alongside.
13. (Per Serving)
14. Calories: 583
15. Saturated Fat: 6g
16. Unsaturated Fat: 18.3g
17. Cholesterol: 85mg
18. Carbohydrates: 47.2g
19. Protein: 39.8g
20. Sodium: 1140mg
21. Fiber: 7.3g

water, brown basmati rice, salt, cabbage, carrots, mint leaves, lime juice, grapeseed oil, salmon, curry powder

Taken from www.epicurious.com/recipes/food/views/curry-rubbed-salmon-with-napa-slaw-394146 (may not work)