RECIPE

Curried Salmon Fried Rice Bowl

Name: Curried Salmon Fried Rice Bowl
Cook time: 15 mins
Total time: 15 min
Yield: 2
Ingredients: 2 salmon fillets (340 g total)

Prep Time

15 mins

Cook Time

18 minutes

Servings

2 x

Sweet charred mango, rich coconut curry salmon, crunchy vegetables, and TASTY BITE®/MD Indian Fried Rice create a layered bowl with tropical flavours and plenty of texture.

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INGREDIENTS

Coconut Curry Salmon

2 salmon fillets (340 g total)
1 tbsp (15 mL) coconut milk
1 tsp (5 mL) curry powder
1 tsp (5 mL) honey
¼ tsp (1.25 mL) kosher salt
⅛ tsp (0.6 mL) black pepper

Bowl

1 pouch TASTY BITE®/MD Indian Fried Rice
1 ripe mango, cut into wedges
½ cup (75 g) cucumber ribbons
¼ cup (30 g) thinly sliced red cabbage
2 tbsp (10 g) crispy shallots
1 tbsp (10 g) toasted coconut flakes
1 tbsp (15 mL) chopped cilantro
Lime wedges, for serving

Lime-Coconut Yogurt Drizzle

¼ cup (60 g) plain greek yogurt
1 tbsp (15 mL) coconut milk
1 tsp (5 g) lime zest
2 tsp (10 mL) lime juice

PRODUCTS USED

Indian Fried Rice, 125g

SEE DETAILS

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1
Prep & Season Salmon: Preheat your oven to 425°F (220°C). Whisk together 1 tbsp (15 mL) coconut milk, curry powder, honey, kosher salt, and black pepper. Place the salmon fillets on a baking sheet and brush them generously with the mixture.
2
Roast Salmon: Roast the salmon for 10 to 12 minutes, until it is just cooked through and flakes easily with a fork.
3
Char Mango: Heat a grill pan over high heat. Grill the mango wedges for 1 to 2 minutes per side until lightly charred, then set aside.
4
Whisk Drizzle: In a small bowl, whisk together the plain Greek yogurt, 1 tbsp (15 mL) coconut milk, lime zest, and lime juice.
5
Heat Rice & Assemble: Heat the TASTY BITE®/MD Indian Fried Rice according to the package directions, and divide the warm rice between two shallow bowls.
6
Top & Serve: Flake the roasted salmon and place it over the rice. Arrange the charred mango, cucumber ribbons, and sliced red cabbage alongside. Drizzle with the lime-coconut yogurt sauce and scatter the crispy shallots, toasted coconut flakes, and chopped cilantro on top. Serve with fresh lime wedges.