South Asian-Style Jumbo Shrimp and Salmon Curry
with Cilantro Rice
Crispy, crunchy fried shallots are the perfect crumble for tonight's South Asian-inspired jumbo shrimp and salmon dish. Fluffy basmati rice will drink up all the velvety smooth coconut sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Sweet Bell Pepper
Shanghai Bok Choy
(Contains Sulphites, Wheat)
Salmon Fillets, skin-on
Not included in your delivery
Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, season with salt, then 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, peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1-inch pieces.
Heat a large non-stick pan over medium heat.When hot, add 2 tbsp (4 tbsp) butter, then onions, peppers, bok choy, peas and Indian Spice Mix. Cook, stirring often, until veggies soften slightly, 3-4 min. Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Set aside.
Add coconut milk, 1/4 cup (1/2 cup) water, curry paste, ginger-garlic puree and shrimp to the pan with veggies. Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in cilantro.Divide cilantro rice between bowls. Top with shrimp curry and salmon. Sprinkle crispy shallots over top.