with Cilantro Rice
Thinking about Indian take-out? This dinner comes together in no time and is easy to clean-up, too! Ingredients: Salmon fillets • Sweet bell pepper • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Red onion • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Tikka Sauce
0.5 cup
Cilantro
7 g
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Basmati Rice
0.75 cup
Garlic Salt
3 g
Oil
1 tbsp
Butter
2 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) garlic salt. Cover and bring to a boil over high heat.
- 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 liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/2-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Roughly chop cilantro.
- Line a baking sheet with parchment paper.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- To the prepared baking sheet, add onions, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 6-8 min, until veggies begin to soften.
- Meanwhile, to a medium pot, add tikka sauce. Heat over medium. Cook for 2-3 min, until sauce is warmed through.
- Add 1 tbsp (2 tbsp) butter. Whisk for 1 min, until butter is melted. Remove the pan from heat.
- Once veggies begin to soften, flip veggies, then top with salmon. Roast for 6-10 min in the middle of the oven, until veggies are tender and salmon is cooked through.**
- Once rice is tender, fluff with a fork.
- Stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide rice between plates.
- Top rice with salmon and veggies.
- Drizzle sauce over salmon and veggies.
- Sprinkle over remaining cilantro.
790
kcal
Calories
38
g
Fat
13
g
Saturated Fat
78
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
910
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
4
mg
Iron
