avec salsa à la tomate et à la coriandre et riz aromatique
Ingrédients : Filets de saumon • Bok choy • Lait de coco (extrait de noix de coco, eau) • Poivron • Riz basmati • Petites tomates • Limes • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Sauce de poisson (eau, vinaigre de riz, sel, sucre, sauce de poisson en poudre (anchois, maltodextrine), jus de lime fait de concentré, anchois, inosinate et guanylate disodique, assaisonnement, extrait de levure, gomme de xanthane, acide lactique, caramel, sorbate de potassium, benzoate de sodium) (anchois) • Coriandre • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
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Utensils
Tags
Filet de saumon, avec la peau
250 g
Riz basmati
0.75 cup
Bok choy de Shanghai
2 unit(s)
Poivron
1 unit(s)
Petites tomates
113 g
Lime
1 unit(s)
Coriandre
14 g
Lait de coco
1 unit(s)
Pâte de cari
1 tbsp
Mélange d'épices cumin-curcuma
4 g
Sauce de poisson
1 tbsp
Échalotes frites
28 g
Sucre
0.25 tsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.25 g
Beurre
1 tbsp
- Before starting, wash and dry all produce.
- 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.
- 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 water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any dirt.)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec until butter melts.
- Add bok choy and peppers. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
- While veggies cook, pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the Cumin-Turmeric Spice Blend, salt and pepper.
- Transfer veggies to a plate. Cover to keep warm.
- Reheat the pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 2-3 min per side, until crispy and golden. (NOTE: It's okay if salmon doesn't cook all the way through in this step!)
- Transfer salmon to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the pan over medium. Add coconut milk, fish sauce, half the curry paste (use all for 4 servings) and remaining Cumin-Turmeric Spice Blend. Season with salt and pepper. Cook, stirring often, until sauce is simmering.
- Return salmon to the pan with sauce, flesh side down. Cover and cook for 4-6 min until salmon is cooked through and sauce thickens slightly.**
- While salmon cooks, zest, then juice half the lime. Cut remaining lime into wedges.
- Halve tomatoes.
- Roughly chop cilantro.
- To a medium bowl, add lime juice, tomatoes, half the cilantro, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remaining cilantro.
- Divide rice and veggies between bowls.
- Gently remove salmon skin and discard, if you like. Top rice with salmon and curry sauce.
- Spoon tomato-cilantro salsa over top.
- Sprinkle remaining crispy shallots over top.
- Squeeze a wedge of lime over top.
930
kcal
Calories
54
g
Fat
29
g
Saturated Fat
83
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
650
mg
Sodium
0.3
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
7
mg
Iron
avec salsa à la tomate et à la coriandre et riz aromatique
avec piments forts grillés, guacamole et feta
avec patates douces rôties et riz acidulé
