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Creamy Coconut Salmon Curry

with Peas
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
34g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

2 tbsp

Curry Paste

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

56 g

Green Peas

1 unit(s)

Coconut Milk

1 unit(s)

Red Onion

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

Calories780 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber4 g
Protein34 g
Cholesterol80 mg
Sodium190 mg
Potassium950 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

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.

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