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Salmon Coconut Curry

Salmon Coconut Curry with Roasted Cauliflower and Carrots

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Recipe Details

Story

Chef Liz riffs on our creamy coconut curry with this flavorful salmon version. Salmon fillets are rubbed with cumin and turmeric, then roasted alongside cauliflower and carrots until the fish is tender and the vegetables are golden. The vegetables are stirred into a coconut milk and vindaloo curry that's served over fragrant, ginger-infused rice, while the salmon is flaked over top for elegant presentation.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 720
  • Protein 37g
  • Total Carb 60g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    1/4 ounce
    ginger
  • jasmine rice
    1/2 cup
    jasmine rice
  • cauliflower florets
    6 ounces
    cauliflower florets
  • carrots
    6 ounces
    carrots
  • salmon
    10 ounces
    salmon
  • cilantro
    1/8 ounce
    cilantro
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • vindaloo curry paste
    1 tablespoon
    vindaloo curry paste
  • lite coconut milk
    1 can
    lite coconut milk
  • baby spinach
    2 ounces
    baby spinach
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • ground cumin
    1/4 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Cook ginger rice

    Cook ginger rice

    Preheat oven to 425ºF. Trim and discard skin of ginger, then halve. In a small pot, combine rice, ginger pieces, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm.

  2. Prepare cauliflower and carrots

    Prepare cauliflower and carrots

    While rice cooks, rinse all produce. Cut cauliflower into 1 inch–wide florets, if needed. Halve carrots lengthwise, then cut crosswise on a diagonal into ¼-inch slices (this increases surface area, and creates a nice presentation). Line a baking sheet with foil, then add cauliflower and carrots and toss with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer on 1 half of prepared baking sheet.

  3. Roast salmon and vegetables

    Roast salmon and vegetables

    Pat salmon dry with paper towel. On other half of prepared baking sheet, arrange salmon skin-side down. Season tops of fish with spice mix, ½ teaspoon salt, and pepper as desired, then drizzle over 1 teaspoon olive oil and rub in seasoning. Roast until salmon is cooked through and opaque, and vegetables are tender and lightly golden, 12-14 minutes.

  4. Sauté aromatics

    Sauté aromatics

    While salmon and vegetables roast, pick cilantro leaves; roughly chop stems, keeping separate. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves. In a large high-sided pan, heat 2 teaspoons olive oil over medium-high heat. When oil is shimmering, add onion, crushed garlic, and cilantro stems; sauté, stirring, until softened, 5 minutes. Add curry paste, ¼ teaspoon salt, and pepper; sauté until fragrant, 2 minutes more.

  5. Finish coconut curry

    Finish coconut curry

    Open coconut milk and add to pan with aromatics, still over medium-high heat. Stir to combine, then bring to a simmer and cook until liquid is slightly reduced, 3-4 minutes. Stir in roasted cauliflower and carrots and cook until flavors have melded, 1 minute more. Remove pan from heat. Season with ½ teaspoon salt and pepper as desired.

  6. Plate salmon coconut curry

    Plate salmon coconut curry

    Remove and discard ginger pieces from pot with rice, then add spinach and stir to combine. Divide ginger rice between serving bowls. Remove and discard crushed garlic from pan with curry, then spoon coconut curry over rice. Remove and discard skin from salmon; using a fork, flake into large pieces over serving bowls. Garnish with cilantro leaves and dig in!

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