Indian-Inspired Salmon Bowls
with Turmeric Basmati Pilaf and Yogurt Sauce
Tender salmon gets a bold Indian flavour boost in these vibrant and nutty turmeric pilaf bowls.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
56 g
Carrot, julienned
1 unit(s)
Yellow Onion
28 g
Sultana Raisins
(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
3 tbsp
Yogurt Sauce
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
10 g
Indian Spice Mix
(May contain traces of: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.**
- 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.
- Fluff rice with a fork, then stir in raisins, cashews and veggies.
- Divide rice between plates. Top with salmon.
- Drizzle yogurt sauce over top salmon.