Golden Coconut Salmon
with Tomato-Cilantro Salsa and Aromatic Rice- Salmon
- Anchovies
- Wheat
- Milk
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
- Triticale
Get ready to discover a new way to cook salmon in this exciting seafood recipe! Combining salmon fillets that have been seared then poached in rich curry-coconut sauce with aromatic steamed rice and tangy tomato-pepper salsa creates a symphony of flavours in every bite! Ingredients: Salmon fillets • Bok choy • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Baby tomatoes • Limes • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
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 be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Milk, Soy, Sesame, Sulphites, Wheat, Tree nuts, Peanuts, Triticale)
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ g
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup ( 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 water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any dirt.)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec until butter melts.
- Add bok choy and peppers. Season with salt and pepper. Cook for 2-4 min, stirring 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.
- Reheat the pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook 2-3 min per side, until crispy and golden. (NOTE: It's ok if salmon does not cook through in this step!)
- Transfer salmon to a plate.
- Rinse and wipe out the pan.
- Reheat the pan over medium. Add coconut milk, fish sauce, half the curry paste (use all for 4 servings) and remaining Cumin-Turmeric Spice Blend. Season with salt and pepper. Cook, stirring often, until sauce is simmering.
- Return salmon to the pan with sauce, flesh side down. Cover and cook for 4-6 min until salmon is cooked and sauce thickens slightly.**
- While salmon cooks, zest, then juice half the lime. Cut remaining lime 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.
- 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 you like Top rice with salmon and curry sauce.
- Spoon tomato-cilantro salsa overtop.
- Sprinkle with remaining crispy shallots.
- Squeeze a wedge of lime over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The coconut curry sauce was well-received, but some found the overall dish lacked depth or had competing flavors.
- Ease of prep: The recipe takes a long time to cook with many components to manage simultaneously.
- Suggestions: Consider using a milder fish to complement the curry sauce; try mango salsa instead of tomato for better flavor balance.
- Portions: Some found there was too much rice compared to the amount of salmon and salsa provided.
