Golden Coconut Poached Salmon
with Tomato- Cilantro Salsa and Aromatic Rice
Get ready to discover a new salmon cooking method as well as the symphony of flavours in this exciting seafood recipe! Combining salmon fillets that have been seared, then poached in a rich curry scented coconut sauce with aromatic steamed rice as well as bright and tangy tomato-pepper salsa topper create a flavour party with every bite!
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
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 contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
4 g
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
1 tbsp
Fish Sauce
(Contains Anchovies May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup ( 2 1/2 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 liquid is absorbed. Remove from heat. Set aside, still covered.
PLS COMMENT ON RICE doneness with OG 2.5 cups water+ rice rinsing
- Core, then cut peppers into 1/4-inch pieces.
- Cut bok choy into [1/2-] inch pieces. (Rinse bok choy leaves to wash away any dirt.)
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add bok choy and peppers. Season with salt and pepper. Cook for 2-4 min, tirring 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.
HEY TESTER do veggies pick up any color?
- Reheat 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: its okay if salmon does not cook through in this step!)
- Transfer salmon to a plate.
- Rinse and wipe out pan.
- Reheat pan over medium. Add coconut milk, fish sauce, half the curry paste (use all for 4 ppl) and remaining Cumin-Turmeric Spice Blend. Cook, stirring often until sauce is simmering.
- Return salmon to pan with sauce, flesh side down. Cover and cook for 4-6 min until salmon is cooked and sauce thickens slightly.
HEY TESTER please confirm time and comment on curry sauce, does having the lid on help it from reducing too quickly?
- While salmon cooks, zest, then juice half the lime. Cut remaining 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 mix.
HEY TESTER putting prep of salsa here so as to not overcrowd cutting board in step 2. Is it manageable while salmon is poaching and does the recipe still flow?
- 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 desired. Top with salmon and curry sauce.
- Spoon tomato-cilantro salsa overtop.
- Sprinkle remaining crispy shallots overtop.
- Squeeze a wedge of lime overtop, if desired.
