Butter Salmon Curry

Name: Butter Salmon Curry with Basmati and Garlic Flatbread
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Salmon Fillets, skin-on; 9 g Indian Spice Mix; ½ cup Tikka Sauce; ½ unit(s) Yellow Onion; 1 tbsp Garlic Puree; 2 unit(s) Tomato; 56 mL Cream; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 7 g Cilantro; 2 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Basmati and Garlic Flatbread

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Buttery tikka-flavoured salmon with garlic flatbread and rice is comfort food with an Indian twist. The best part? The whole meal is ready in as long as it takes to cook the rice.

Ingredients: Salmon fillets • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Tags:

Family Friendly

•Spicy

Allergens:

Salmon

•Mustard

•Milk

•Wheat

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

9 g

Indian Spice Mix

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

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

½ unit(s)

Yellow Onion

1 tbsp

Garlic Puree

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

2 unit(s)

Tomato

56 mL

Cream

(Contains: Milk)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains: Wheat, Milk May contain traces of: Gluten)

7 g

Cilantro

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1100 kcal

Fat45 g

Saturated Fat19 g

Carbohydrate129 g

Sugar12 g

Dietary Fiber7 g

Protein44 g

Cholesterol150 mg

Sodium1280 mg

Trans Fat1 g

Potassium1250 mg

Calcium250 mg

Iron8 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then chop half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
Heat a medium pot over medium.
Using a strainer, rinse rice until water runs clear.
When hot, add 1/2 tbsp (1 tbsp) butter, then half the chopped onion and rice. Cook for 2-3 min, stirring often, until onion is softened.
Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, cut tomato into 1/4-inch pieces.
Roughly chop cilantro.
Pat salmon dry with paper towels. Season with salt and pepper.
Cut salmon fillets in half crosswise. Discard salmon skin.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
Add remaining chopped onions and tomatoes. Cook for 4-5 min, stirring occasionally, until tender and golden.
Add Indian Spice Mix, half the garlic puree, then season with salt and pepper. Cook for 30 sec, stirring often, until fragrant.

Add tikka sauce and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until slightly thickened.
Add salmon and cream. Cook for 4-6 min, stirring occasionally, until salmon, until salmon is opaque and cooked through.**
Season with salt and pepper, to taste.

Meanwhile, to a small microwavable bowl, add 1/2 tbsp (1 tbsp) butter. Cook in the microwave, until melted, 1 min. Stir in remaining garlic puree.
On an unlined baking sheet, arrange naan. (NOTE: For 4 servings, use 2 baking sheets.)
Brush garlic butter over naan, then season with salt.
Broil flatbreads in the middle of the oven for 2-3 min, until golden. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one sheet at a time.) (TIP: Keep an eye on them so they don't burn.)

Fluff rice with a fork, then stir in half the cilantro.
Divide rice between bowls, then top with the butter salmon.
Sprinkle remaining cilantro over top.
Cut flatbread into points, then serve alongside.

Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. To the tikka sauce, add salmon and cream. Simmer for 4-6 min, until salmon is opaque and cooked through.**