Coconut Salmon Curry
with PeasCalories
:
780 kcalProtéines
:
34g protéinesDurée de préparation
:
30 minutesDifficulty
:
IntermédiaireFamiliale
Allergènes:
- Saumon
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
Tender salmon topped in a rich, creamy coconut curry infused with warm spices. Sweet peas add a pop of freshness, all served over fragrant jasmine rice for a comforting, flavourful meal.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient : Saumon)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
2 cs
Pâte de cari
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
56 g
Petits pois
1 pièce(s)
Lait de coco
1 pièce(s)
Oignon rouge
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
Matériel
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Papier sulfurisé
•Plaque de cuisson
•Grande poêle antiadhésive
Instructions
1
- Preheat oven to 450°F.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. . Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, peel onion, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
3
- Pat salmon dry with paper towels, then season with salt and pepper.
- To a parchment-lined baking sheet, add salmon,
- Roast in the middle of the oven until cooked through, 10-12 min.**
4
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onion. Cook, stirring occasionally, until tender, 2-3 min.
- Season with salt and pepper.
5
- Add garlic puree, mild curry paste and peas. Cook, stirring constantly, until fragrant, 1 min.
- Add coconut milk. Cook, stirring occasionally, until slightly thickened, 3-4 min.
- Season with salt and pepper.
6
- Remove and discard salmon skin, if desired.
- Fluff rice with a fork.
- Divide rice and salmon between bowls.
- Top with curry sauce.
