Curry-Coconut Salmon
with Tomato-Cilantro Salsa and Aromatic Rice- Salmon
- Anchovies
- Wheat
- Milk
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
- Triticale
Ingredients: Salmon fillets • Bok choy • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Baby tomatoes • Limes • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
1 unit(s)
Lime
14 g
Cilantro
1 unit(s)
Coconut Milk
1 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Milk, Soy, Sesame, Sulphites, Wheat, Tree nuts, Peanuts, Triticale)
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ g
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- 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.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any dirt.)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec until butter melts.
- Add bok choy and peppers. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
- While veggies cook, pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the Cumin-Turmeric Spice Blend, salt and pepper.
- Transfer veggies to a plate. Cover to keep warm.
- Reheat the pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 2-3 min per side, until crispy and golden. (NOTE: It's okay if salmon doesn't cook all the way through in this step!)
- Transfer salmon to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the pan over medium. Add coconut milk, fish sauce, half the curry paste (use all for 4 servings) and remaining Cumin-Turmeric Spice Blend. Season with salt and pepper. Cook, stirring often, until sauce is simmering.
- Return salmon to the pan with sauce, flesh side down. Cover and cook for 4-6 min until salmon is cooked through and sauce thickens slightly.**
- While salmon cooks, zest, then juice half the lime. Cut remaining lime into wedges.
- Halve tomatoes.
- Roughly chop cilantro.
- To a medium bowl, add lime juice, tomatoes, half the cilantro, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remaining cilantro.
- Divide rice and veggies between bowls.
- Gently remove salmon skin and discard, if you like. Top rice with salmon and curry sauce.
- Spoon tomato-cilantro salsa over top.
- Sprinkle remaining crispy shallots over top.
- Squeeze a wedge of lime over top.
