Crispy Salmon with Jasmine Rice & Coconut Curry Broth

A restaurant-worthy Indian-inspired dish featuring ultra-crispy air-fried salmon, perfectly steamed jasmine rice, and a silky coconut curry broth layered with ginger, garlic, and bok choy. Finished with vibrant toppings for a cozy, plate-worthy meal in just 30 minutes.

By @FORM

Original recipe source

Crispy Salmon with Jasmine Rice & Coconut Curry Broth

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 cup Jasmine Rice uncooked
  • 0 Water for rinsing
  • 1 cup Jasmine Rice cooked
  • 1.25 cup Water
  • 0 Paper Towel for drying
  • 4 filet Salmon Filets about 5 oz each, skin-on preferred
  • 0.5 tsp Salt or to taste
  • 1.5 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 0.25 tsp Black Pepper freshly ground recommended
  • 1 tsp Paprika
  • 4 filet Salmon Filets prepared
  • 0 Olive Oil for spritzing, optional
  • 0.5 tbsp Olive Oil
  • 2 bunch Bok Choy ends trimmed, split lengthwise if large
  • 1 clove Garlic minced
  • 1 tbsp Ginger fresh, minced
  • 2.5 tbsp Red or Green Curry Paste
  • 0.75 can Coconut Milk use full-fat for best richness
  • 0.5 cup Chicken Bone Broth
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 0 Salt to taste
  • 0 Soy Sauce to taste
  • 0 Bok Choy cooked, for serving
  • 0 Jasmine Rice cooked, for serving
  • 0 Salmon Filets air-fried, for serving
  • 0 Coconut Curry Broth prepared, for serving
  • 0 Coconut Flakes toasted, optional creative topping
  • 0 Sesame Seeds toasted, optional
  • 0 Chili Oil for drizzling
  • 0 Scallion finely sliced

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and achieve fluffy grains.
  2. Cook the jasmine rice according to package directions. Fluff gently with a fork and cover to keep warm.
  3. Pat the salmon filets dry on all sides with a paper towel. This ensures optimal browning.
  4. In a small bowl, mix olive oil with garlic powder, paprika, salt, and black pepper to create a paste. Rub this evenly over the salmon filets.
  5. Arrange the seasoned salmon filets skin-side down in a single layer in the air fryer basket. Air-fry at 400°F until deeply golden and crisp, about 12 minutes.
  6. While the salmon cooks, heat the remaining olive oil in a large skillet over medium heat. Add the bok choy and sauté until vibrant green and just tender, about 2–3 minutes. Remove and set aside.
  7. In the same pan, add minced ginger and garlic. Sauté over medium heat just until aromatic, about 30 seconds, being careful not to brown.
  8. Add curry paste to the aromatics and cook, stirring, for 2–3 minutes until fragrant and oils start to release. Adjust quantity to your spice preference.
  9. Stir in the coconut milk, chicken bone broth, honey, and soy sauce. Bring to a gentle simmer, then cook for 10 minutes, stirring occasionally, until the broth slightly thickens and flavors meld.
  10. Taste the curry broth and adjust seasoning with salt or more soy sauce if needed. Keep warm over low heat.
  11. To serve, mound jasmine rice in each bowl. Arrange a portion of sautéed bok choy alongside.
  12. Place a crispy salmon filet atop each bowl. Ladle the hot coconut curry broth generously over the rice and bok choy.
  13. Finish each bowl with your choice of toppings: sliced scallion, a drizzle of chili oil, and a sprinkling of sesame seeds. Serve immediately while hot.
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