Poha Crusted Salmon with Green Beans and Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

295 mL

Water

to taste

Salt

to taste

Ground Black Pepper

140 g

Basmati Rice

3

Fresh Thai Basil

340 g

Salmon Fillets

105 g

Poha

45 mL

Vegetable Oil

3

Curry Leaves

225 g

Green Beans

1 bunch

Scallions

2 scallions per 2 servings

as needed

Black Mustard Seeds

as needed

Fresh Fenugreek

2 g

Curry Powder

60 mL

Coconut Milk

5 mL

Tamarind Sauce

15 g

Brown Sugar

Cooking Instructions

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Step 1

Bring Water (295 mL) and salt to boil in small pan. Stir in Basmati Rice (140 g) , reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff rice and add chopped Fresh Thai Basil (3) .

Step 2

Season the Salmon Fillets (340 g) with Salt (to taste) and Ground Black Pepper (to taste) . Cover with Poha (105 g) . Press salmon gently into Poha, and let stand for 5 minutes.

Step 3

Prep Green Beans (225 g) by cutting into 2 inch pieces.

Step 4

Heat a large saute pan over medium heat. Add Vegetable Oil (45 mL) and heat. Place the salmon into the hot oil. Cook for 6-8 minutes until the rice is golden brown and salmon is opaque half to two-thirds the way up. Flip and cook for another 2-5 minutes.

Step 5

Wipe pan and return to medium heat. Add vegetable oil, then Curry Leaves (3) and green beans. Cook for 2-3 minutes.

Step 6

Add the Scallions (1 bunch) , Black Mustard Seeds (as needed) and Fresh Fenugreek (as needed) . Cook for 2-3 minutes until the onions become translucent. Add Curry Powder (2 g) and stir well.

Step 7

Add Coconut Milk (60 mL) , Tamarind Sauce (5 mL) , and Brown Sugar (15 g) , stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!