Moroccan-Style Salmon
with Turmeric Basmati Pilaf and Yogurt Sauce
Tender salmon gets a bold Indian flavour boost in these vibrant and nutty turmeric pilaf bowls.
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
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
56 g
Carotte, en juliennes
1 pièce(s)
Oignon jaune
28 g
Raisins secs sultana
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya, Gluten)
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Oeuf, Lait, Moutarde, Arachides, Sésame, Blé, Sulfites, Soya)
3 cs
Sauce au yogourt
(Contient: Lait)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Lait, Arachides, Noix, Sésame, Blé, Sulfites, Soya)
4 g
Mélange d'épices cumin-curcuma
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Ustensiles
Instructions
- 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.
