Seared Salmon & Veggie Masala
with Cashew-Cilantro Sauce
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
Look for extra protein in the sauce, a rich blend of cashew butter, lime juice and freshly chopped cilantro, luxuriating over seared salmon. And look for carb-smart sides, in Brussels sprouts and carrots under a dusting of our Mellow Mumbai spices.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Cilantro
- 200g Nantes carrots
- 200g Brussels sprouts
- 1 Lime
- 30g Cashew butter
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews • Salmon
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
40 g
Saturated Fat
7 g
Sodium
460 mg
Total Carb
27 g
Sugars
8 g
Protein
34 g
Fibre
8 g
Preparation
Cook the vegetables
- Halve the carrots and Brussels sprouts lengthwise (quarter if large).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the carrots, Brussels sprouts, a drizzle of oil, ½ the spices and S&P.
- Cook, turning occasionally, 8 to 12 min., until beginning to char and soften.
- Transfer to a plate and reserve the pan.
Make the cashew sauce
- Meanwhile, quarter the lime.
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, whisk the juice of 2 lime wedges, 2 tbsp oil, 2 tbsp water (double all for 4 portions), the cashew butter, cilantro and S&P.
Cook the salmon
- Pat the salmon dry and rub with a drizzle of oil; 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 cashew sauce between your plates and spread out in a circular motion.
- Top with the salmon and vegetables.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
