Tangy Tamarind Salmon over Rice
with Cilantro-Lime Slaw & Peanuts
- Fish
- Soy
- Peanuts
- Milk
Our tamarind sauce brings a tangy-sour-sweet profile to this hearty chicken rice bowl. You’ll drizzle pan-seared cutlets with a quick homemade tamarind sauce swirled with butter for extra rich flavor. Complete your meal with a bright cilantro-lime cabbage slaw for refreshing contrast and top with a sprinkle of crunchy peanuts.
Ingredients
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
1 unit
Lime
4 ounce
Coleslaw Mix
¾ cup
Jasmine Rice
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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. Roughly chop cilantro. Quarter lime. Roughly chop peanuts.
In a medium bowl, toss together coleslaw mix, cilantro, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Set aside, tossing occasionally, until ready to serve.
Pat chicken* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover with a lid.) Turn off heat; transfer to a cutting board. Wipe out pan.
Return same pan to stovetop over low heat. Add tamarind sauce, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings); cook, stirring, until combined and butter has melted, 30-60 seconds.
Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
Fluff rice with a fork. Thinly slice chicken crosswise.
Divide rice and slaw between plates in separate sections. Top rice with chicken; drizzle with sauce and garnish with peanuts. Serve with remaining lime wedges on the side.
Skip slicing salmon.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the salmon, but opinions on the tamarind sauce varied; some found it too sweet for fish.
- Ease of prep: Quick and simple to prepare, with most of the cooking time dedicated to the rice.
- Suggestions: Consider pairing with roasted veggies instead of slaw. Try doubling the tamarind sauce if you enjoy it.
- Slaw: The coleslaw received mixed reviews; some found it bitter or just okay.
Reviews from our home cooks
Absolutely amazing! This meal was so delicious and honestly done in 20 - 25 minutes just because that's how much time took for the rice to be done, if not, it would've been like 15 minutes! So yummy. This would be in my weekly rotation for sure!!!
Very good - salmon cooked up nicely & loved the taste of this with the sauce. Not quite as fond of the slaw- it was just ok.
Delicious and easy to cook. Loved it with salmon. There were no instructions for the cilantro after chopping, though. NO worries, it was easy enough to figure out.
I threw the peanuts out, they don't go with salmon or tamarind. I doubled the tamarind sauce.
Sauce was too sweet for salmon, may have been ok for chicken. Rice needed seasoning. Other meals have been much better and this one fell short.
