Meal Kit
Culinary Collection
Coconut Curry Salmon
with jasmine rice and lime
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon)
- Gluten-Smart
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In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Heads of Baby Bok Choy
- 5⅗ fl. oz. Coconut Milk
- ¾ cup Jasmine Rice
- 1 Lime
- 1 Shallot
- 1 Tbsp. Tomato Puree
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 2 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories920
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Carbohydrates78g
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Net Carbs72g
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Fat48g
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Protein43g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Season with a pinch of salt (to taste).Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 2" slices and coarsely chop leaves. Keep stems and leaves separate.
Cut lime into wedges.Coarsely chop cilantro (no need to stem).Peel and halve shallot. Slice thinly.Pat salmon dry and season flesh side with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for sauce) and 1/4 tsp. salt. -
3 Start the Salmon
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin-side up, to hot pan and sear until golden-brown, 3-5 minutes per side.Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.Salmon will finish cooking in a later step. -
4 Make the Sauce
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add shallots, bok choy stems, and 1/4 tsp. salt to hot pan. Stir occasionally until beginning to soften, 2-3 minutes.
Add tomato puree, curry powder, and remaining Asian garlic, ginger & chile seasoning (to taste). Stir until combined, darkened, and fragrant, 1-2 minutes.Add coconut milk and 1/2 cup water, stirring constantly until combined. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Bring to a simmer. -
5 Finish Salmon and Finish Dish
Once simmering, add bok choy leaves and salmon, skin-side down, to hot pan with sauce. Stir occasionally until bok choy leaves wilt, sauce thickens, and salmon reaches a minimum internal temperature of 145 degrees, 5-10 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with salmon and sauce. Garnish with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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