Untitled - Prismic
Basmati Rice 10 ounces water* 1/2 teaspoon salt* 3/4 cup basmati rice 3 leaves Thai basil Poha Crusted Salmon 12 ounces fresh salmon fillet Salt, to taste* Black pepper, to taste* 3/4 cups poha 2 tablespoons vegetable oil* Curried Green Beans 1 tablespoon vegetable oil* 3 curry leaves 8 ounces green beans, tipped and cut into ~2 inch pieces (about 1 ¼ cup prepped) 2 each green onions, chopped ¼ teaspoon black mustard seed ¼ teaspoon fenugreek 1 teaspoon madras curry powder 2 ounces coconut milk 1 teaspoon tamarind sauce 1 tablespoon brown sugar Salt, to taste *Ingredients not included in your PeachDish box.
Poha Crusted Salmon with Black Mustard and Tamarind Curried Green Beans and Basil Basmati Rice Recipes courtesy of Forage & Flame
Method: 1. For the rice: Bring water and salt to a boil in a small sauce pan. Stir in rice, reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff the rice with a fork, and add chopped Thai basil. 2. For the salmon: Season the salmon fillets on all sides with salt and pepper. On a large enough plate to fit all of the salmon without the sides touching, use all of the poha to fully cover the plate. Next press one side of the salmon gently into the poha, and let stand like this for 5 minutes or longer. 3. While salmon is standing, prep green bean ingredients. After prepping everything for the green beans cook the salmon. Heat a large sauté pan over medium heat. Add the oil, and heat until fast-moving and shimmery. Carefully place the salmon, rice side down, into the hot oil. Cook, without turning or moving, for 6-8 minutes or until rice is nicely golden brown, and salmon is becoming opaque half to two-thirds of the way up. Flip, and cook for an additional 2-5 minutes (2 minutes should yield a warm, yet slightly translucent center, 5 minutes should yield a hot and opaque center, your choice). 4. For the green beans: Wipe the sauté pan clean, and return to a medium heat. Add the vegetable oil, then the curry leaf and green beans. Cook for 2-3 minutes, or until the green beans begin to get hot. Add the green onion, black mustard seed and fenugreek. Cook for an additional 2-3 minutes, or until onions begin to become translucent. Add the madras curry powder, and stir well to thoroughly incorporate. Next add the coconut milk, tamarind sauce, and brown sugar stirring to combine. Bring sauce to a simmer. Check beans for doneness, and adjust seasoning. 5. Serve Poha Crusted Salmon with Curried Green Beans and Basmati Rice and enjoy! Yield: 2 servings Preparation Time: Approximately 15-20 minutes Cook Time: 30-45 minutes
Poha Crusted Salmon with Black Mustard and Tamarind Curried Green Beans and Basil Basmati Rice Recipes courtesy of Forage & Flame
Method: 1. For the rice: Bring water and salt to a boil in a small sauce pan. Stir in rice, reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff the rice with a fork, and add chopped Thai basil. 2. For the salmon: Season the salmon fillets on all sides with salt and pepper. On a large enough plate to fit all of the salmon without the sides touching, use all of the poha to fully cover the plate. Next press one side of the salmon gently into the poha, and let stand like this for 5 minutes or longer. 3. While salmon is standing, prep green bean ingredients. After prepping everything for the green beans cook the salmon. Heat a large sauté pan over medium heat. Add the oil, and heat until fast-moving and shimmery. Carefully place the salmon, rice side down, into the hot oil. Cook, without turning or moving, for 6-8 minutes or until rice is nicely golden brown, and salmon is becoming opaque half to two-thirds of the way up. Flip, and cook for an additional 2-5 minutes (2 minutes should yield a warm, yet slightly translucent center, 5 minutes should yield a hot and opaque center, your choice). 4. For the green beans: Wipe the sauté pan clean, and return to a medium heat. Add the vegetable oil, then the curry leaf and green beans. Cook for 2-3 minutes, or until the green beans begin to get hot. Add the green onion, black mustard seed and fenugreek. Cook for an additional 2-3 minutes, or until onions begin to become translucent. Add the madras curry powder, and stir well to thoroughly incorporate. Next add the coconut milk, tamarind sauce, and brown sugar stirring to combine. Bring sauce to a simmer. Check beans for doneness, and adjust seasoning. 5. Serve Poha Crusted Salmon with Curried Green Beans and Basmati Rice and enjoy! Yield: 2 servings Preparation Time: Approximately 15-20 minutes Cook Time: 30-45 minutes
