Protein Swap | Madras Salmon Curry
with Green Beans over Raisin-Studded Rice
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
A wonderfully lean, firm and delicate fish, salmon is at its best when it finishes cooking in a sumptuously creamy sauce permeated with Indian spices. The curry is balanced with green beans, and served over fluffy rice plumped with sweet raisins.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Garlic cloves
- 200g Green beans (or string peas)
- 160g White rice
- 30g Raisins
- 60ml Heavy cream
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Milk • Mustard • Salmon • Sulphites
You will need:
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
2 Medium pots
Total Fat
41 g
Saturated Fat
17 g
Sodium
470 mg
Total Carb
58 g
Sugars
14 g
Protein
36 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, raisins, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; 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, mince the garlic.
- Remove the stem ends of the green beans; cut crosswise into thirds.
Start the cod
- Pat the cod dry; season with S&P.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the cod and cook, 1 to 2 min. per side, until partially cooked.
- Transfer to a plate and reserve the pot.
Start the curry
- In the same pot, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
Finish the curry & cod
- To the pot of green beans, add 2 tbsp butter, ¼ cup water (double both for 4 portions), the cream and S&P; bring to a boil.
- Reduce to a simmer and add the cod.
- Cook, partially covered, 2 to 3 min., until the green beans are crisp-tender and the cod* is cooked through.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry and cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
