SuperQuick Thai Coconut-Curry Salmon Bowls
with Garlic Rice and Cashews- Salmon
- Cashews
- Soy
- Milk
- Mustard
- Wheat
- Sulphites
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Fish
Flaky seared salmon is smothered in fragrant coconut-curry broth and served with garlicky rice for the ultimate quick and comforting meal. Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 unit(s)
Coconut Milk
56 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
2 tbsp
Red Curry Paste
(May contain traces of: Soy, Sulphites, Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May contain traces of: Soy, Sulphites, Wheat, Egg, Peanuts, Sesame, Tree nuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Egg, Milk, Mustard, Sesame, Fish)
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, 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 heat. Wash and dry all produce.
- Once the water is boiling, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While the pan is heating, pat salmon dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-5 min per side, until salmon is browned and cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- When done, remove salmon from heat.
- Transfer salmon to a plate. Remove and discard skin, if you like.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, sugar snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai Seasoning. (NOTE: Trim snap peas if desired.) Cook for 2-4 min, stirring often, until sauce is slightly thicked and veggies are tender-crisp.
- Fluff rice with a fork, then stir in garlic spread.
- Divide rice between bowls. Top with salmon.
- Spoon curry-veggie mixture over fish.
- Sprinkle cashews over top.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove and discard skin, if you like.
