Spice Market Coconut Salmon
with Green Beans, Bell Pepper & Cilantro Lime Rice
Cardamom, turmeric, fenugreek, cumin: the aromas of the spice market will waft through your kitchen with this quick-to-the-table meal. And when combined with fresh cilantro, lime, ginger, and coconut milk you’ll have the perfect richly flavored complement to roasted salmon. The dish is finished with tender bell pepper and green beans, then spooned over cilantro jasmine rice for soaking up every last drop.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 unit
Bell Pepper
6 ounce
Green Beans
1 unit
Yellow Onion
2 unit
Lime
¼ ounce
Cilantro
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains Fish)
2 unit
Coconut Milk
(Contains Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Core, deseed, and thinly slice bell pepper into strips. Trim green beans if necessary; slice crosswise into thirds. (TIP: Make a pile of green beans and cut them all at once to speed up prep!) Halve, peel, and thinly slice onion. Zest one lime and quarter both (for 4 servings, zest two limes and quarter all). Mince cilantro. • In a small bowl, combine curry powder and garlic powder.
• Pat salmon* dry with paper towels; season all over with 1 tsp curry powder mixture (2 tsp for 4 servings) (you’ll use the rest in Step 4), salt, and pepper. Place salmon, skin sides down, on a lightly oiled baking sheet. TIP: Line sheet with foil first for easy cleanup. • Roast on top rack until cooked through, 8-10 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, green beans, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Stir in remaining curry powder mixture; cook, stirring, until fragrant, 30 seconds.
• Thoroughly shake coconut milk in containers before opening. Add coconut milk, stock concentrates, chili sauce, juice from four lime wedges (eight lime wedges for 4 servings), and 1 tsp sugar (2 tsp for 4) to pan with veggies; stir to combine. • Bring to a boil, then reduce to a simmer. Cook, stirring, until sauce has reduced by about half and veggies are tender, 3-5 minutes (5-7 minutes for 4). Taste and season with salt; stir in more lime juice if desired.
• Fluff rice with a fork; stir in lime zest, half the cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide veggies between shallow bowls (tongs or a slotted spoon work great here!), leaving some sauce in pan. Place salmon atop veggies; top with juice from one lime wedge (two lime wedges for 4). Spoon pan sauce over salmon and garnish with remaining cilantro. Serve rice and any remaining lime wedges on the side.
Salmon is fully cooked when internal temperature reaches 145°.
