Indian-Spiced Salmon over Ginger Rice
with Sautéed Zucchini, Sweet Pepper & Spiced Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Stay fresh on a late-summer evening with a fish dinner that awakens all the senses. Fillets of pink salmon soak up our Mellow Mumbai spice mix as they quickly cook to tenderness. The same pan is used for fragrant veggies: chunks of zucchini and sweet pepper sautéed with plentiful ginger and garlic. Breathe in more aromas of ginger from the fluffy white rice, as you finish each plate with a spoonful of spiced sour cream.
We will send you:
- 2 Salmon fillets
- 20g Ginger
- 1 Garlic clove
- 1 Green zucchini
- 1 Sweet pepper
- 160g White rice
- 43ml Sour cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Salmon
You will need:
Medium pot
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
7 g
Sodium
270 mg
Total Carb
77 g
Sugars
8 g
Protein
35 g
Fibre
3 g
Preparation
Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Medium-dice the zucchini. Mince the garlic. In a small bowl, combine the sour cream, ½ tbsp water (double for 4 portions), a drizzle of oil, a pinch of the spices and S&P.
Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the sweet pepper, zucchini, ½ the remaining spices and S&P. Sauté, 3 to 5 min., until beginning to soften. Add the garlic and remaining ginger. Sauté, 30 sec. to 1 min., until fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
Divide the rice between your plates. Top with the vegetables and salmon. Drizzle with the spiced sour cream. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
