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Garam Masala Salmon

Garam Masala Salmon with Carrots, Pistachios, and Orzo

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Recipe Details

Story

Chef Liz adds a special feel to roasted salmon fillets with a rich, fragrant sauce. She melts butter with pistachios and sweet, warming garam masala—the butter gently cooks and browns in the pan while the spices and nuts toast. It's all served over a mix of orzo, parsley, roasted carrots, and orange wedges for the burst of citrus we crave this time of year.

Tags

  • Quick Cook

Quick facts

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

By Chef Liz

Nutritional info

  • Calories 820
  • Protein 38g
  • Total Carb 56g
  • Total Fat 49g

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

Ingredients & Equipment

What we send

  • carrots
    4 ounces
    carrots
  • parsley
    1/8 ounce
    parsley
  • pistachios
    1 tablespoon
    pistachios
  • red onion
    1
    red onion
  • garlic
    2 cloves
    garlic
  • navel orange
    1
    navel orange
  • orzo
    1/2 cup
    orzo
  • salmon
    10 ounces
    salmon
  • stick unsalted butter
    1/2
    stick unsalted butter
  • garam masala
    1 teaspoon
    garam masala

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Thinly slice carrots crosswise on a diagonal. Roughly chop parsley leaves and stems. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Peel onion, halve, and thinly slice. Thiny slice garlic. Using a knife, peel orange, discarding skin and pith. Halve orange; cut crosswise into ¼-inch half-moons.

  2. Cook orzo and season vegetables

    Cook orzo and season vegetables

    Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat. Meanwhile, on a foil-lined baking sheet, toss carrots, onion, and garlic with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer on 1 half of baking sheet (leaving room for salmon in the next step).

  3. Roast salmon and vegetables

    Roast salmon and vegetables

    Pat salmon dry with paper towel and add to other half of baking sheet, skin-side down. Season tops of salmon with ½ teaspoon salt and pepper, then drizzle over 2 teaspoons olive oil and rub in seasoning. Roast until salmon is cooked through and opaque, carrots are tender, and onion is browned and softened, 12-14 minutes.

  4. Make garam masala–brown butter

    Make garam masala–brown butter

    While salmon and vegetables roast, heat butter, garam masala, and pistachios in a medium pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant and nuts are toasted, 7-8 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and set aside until ready to serve.

  5. Finish orzo

    Finish orzo

    To pot with orzo, still off heat, stir in parsley, orange pieces, and roasted vegetables to combine. Season orzo with ⅛ teaspoon salt and pepper as desired.

  6. Plate salmon and orzo

    Plate salmon and orzo

    Divide orzo between serving plates. Top with roasted salmon, then spoon over garam masala–brown butter and pistachios. Enjoy!

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