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Indian-Inspired Salmon Bowls

Indian-Inspired Salmon Bowls

with Turmeric Basmati Pilaf and Yogurt Sauce

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Tender salmon gets a bold Indian flavour boost in these vibrant and nutty turmeric pilaf bowls.

Allergens:
Salmon
•Cashews
•Milk
•Soy
•Sulphites
•Mustard

The quantities provided above are averages only.

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

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Basmati Rice

(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

56 g

Carrot, julienned

1 unit(s)

Yellow Onion

28 g

Sultana Raisins

(May contain traces of: Egg, Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites, Soy, Gluten)

28 g

Cashews, chopped

(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Wheat, Sulphites, Soy)

3 tbsp

Yogurt Sauce

(Contains: Milk)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)

9 g

Indian Spice Mix

(Contains: Mustard May contain traces of: Milk, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

Nutrition Values

Calories750 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol85 mg
Sodium900 mg
Potassium1050 mg
Calcium175 mg
Iron5.5 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.

Utensils

•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Parchment Paper
•Baking Sheet

Cooking Steps

1
  • Heat a medium pot over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then rice and Cumin-Turmeric Spice Blend. Cook, stirring often, until toasted, 1 min.
  • Add 1 1/4 cups (2 1/2 cups) water and stock concentrate and bring to a boil over high.
  • Once boiling, 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, heat a large non-stick pan over medium heat.
  • When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Transfer cashews to a plate.
3
  • Pat salmon dry with paper towels, then season with salt, pepper and Indian Spice Mix.
  • Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
4
  • Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use all for 4 ppl).
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions and carrots. Cook, stirring occasionally, under veggies are tender-crisp, 3-4 min. Season with salt and pepper.
5
  • Fluff rice with a fork, then stir in raisins, cashews and veggies.
6
  • Divide rice between plates. Top with salmon.
  • Drizzle yogurt sauce over top salmon.

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