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Coconut Curry Salmon Bowl with Grilled Vegetables 2019-03-19 https://www.metro.ca/userfiles/image/recipes/bol-saumon-coco-cari-legumes-grilles-50750.jpg PT10M PT15M PT25M

Add the rice and water in a rice cooker and follow the manufacturer’s instructions.Preheat the oven to 200 °C (400 °F).Line a baking sheet with parchment paper and add the sweet potatoes. Coat them with some olive oil and cook in the oven for 10 minutes.While the potatoes are cooking, heat a large non-stick pan on medium high. Add oil and the salmon fillets. Cook for about 5 minutes on one side then set aside on a plate.Cook the onion for 3 minutes. Add the garlic, ginger, curry paste, and flour and cook for another 2 minutes while stirring. Add the coconut milk and Sambal oelek and vigorously whisk. Season to taste, add the cilantro and place the cooked salmon fillets in the sauce. Remove from the heat and set aside in a warm spot.When the sweet potatoes have been in the oven for 10 minutes, add the broccoli and peppers to the baking sheet and cook for another 5 minutes.When serving, divide the cooked rice into four bowls. Place the salmon on top with a bit of sauce and the grilled vegetables on the side.Optional: If you want, you can garnish the dish with chopped red onions, hot sauce, and fresh cilantro.* Could also be served on a bed of quinoa, rice noodles or Soba noodles.**Add as much hot sauce as you want!***For the vegetables, you can also use carrots, red cabbage, green beans, or snow peas!Source: Cynthia Marcotte

3-4 Autre source

5 2 5 5

1 1/2 cup (375 ml) brown rice 3 cups (750 ml) water salt 2 sweet potatoes cut into 1 cm slices 2 teaspoon (10 ml) toasted sesame oil 1 medium red pepper chopped 2 cups (500 ml) brocoli fleurets 1 teaspoon (5 ml) toasted sesame oil 4 salmon about 170g (oz) each with or without skin 1 red onion chopped 2 garlic clove pressed or finely chopped 1 tablespoon (15 ml) ginger finely chopped 1 tablespoon (15 ml) red curry paste 1 tablespoon (15 ml) all purpose flour 2 tablespoon (10 ml) sambal oelek 14 oz (398 ml) coconut milk regular or light salt & pepper 1/4 cup (60 ml) fresh cilantro chopped

Coconut Curry Salmon Bowl with Grilled Vegetables

Rate this recipe

2 Votes

3-4

Main course

0:10

Preparation

0:15

COOKING

0:25

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 1/2 cup
(375 ml)
brown rice

3 cups
(750 ml)
water

salt

2

sweet potatoes cut into 1 cm slices

2 teaspoon
(10 ml)
toasted sesame oil

1

medium red pepper chopped

2 cups
(500 ml)
brocoli fleurets

1 teaspoon
(5 ml)
toasted sesame oil

4

salmon about 170g (oz) each with or without skin

1

red onion chopped

2

garlic clove pressed or finely chopped

1 tablespoon
(15 ml)
ginger finely chopped

1 tablespoon
(15 ml)
red curry paste

1 tablespoon
(15 ml)
all purpose flour

2 tablespoon
(10 ml)
sambal oelek

14 oz
(398 ml)
coconut milk regular or light

salt & pepper

1/4 cup
(60 ml)
fresh cilantro chopped

Imprimer ma sélection

Preparation

Add the rice and water in a rice cooker and follow the manufacturer’s instructions.

Preheat the oven to 200 °C (400 °F).

Line a baking sheet with parchment paper and add the sweet potatoes. Coat them with some olive oil and cook in the oven for 10 minutes.

While the potatoes are cooking, heat a large non-stick pan on medium high. Add oil and the salmon fillets. Cook for about 5 minutes on one side then set aside on a plate.

Cook the onion for 3 minutes. Add the garlic, ginger, curry paste, and flour and cook for another 2 minutes while stirring. Add the coconut milk and Sambal oelek and vigorously whisk. Season to taste, add the cilantro and place the cooked salmon fillets in the sauce. Remove from the heat and set aside in a warm spot.

When the sweet potatoes have been in the oven for 10 minutes, add the broccoli and peppers to the baking sheet and cook for another 5 minutes.

When serving, divide the cooked rice into four bowls. Place the salmon on top with a bit of sauce and the grilled vegetables on the side.

Optional: If you want, you can garnish the dish with chopped red onions, hot sauce, and fresh cilantro.

* Could also be served on a bed of quinoa, rice noodles or Soba noodles.

**Add as much hot sauce as you want!

***For the vegetables, you can also use carrots, red cabbage, green beans, or snow peas!

Source: Cynthia Marcotte

Source : Autre source

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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