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Poha Crusted Salmon with Green Beans and Rice
Recipe

17 INGREDIENTS • 7 STEPS • 1HR

Poha Crusted Salmon with Green Beans and Rice

4
2 ratings
The light, buttery crunch of the poha pairs perfectly with the juicy, flaky salmon. These green beans don’t take a backseat to the salmon though - fresh green beans are lightly cooked with black mustard seeds, fenugreek, coconut milk, and fresh curry leaves. If you're looking for an ingredient adventure, this is the dish for you!
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Poha Crusted Salmon with Green Beans and Rice
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
The light, buttery crunch of the poha pairs perfectly with the juicy, flaky salmon. These green beans don’t take a backseat to the salmon though - fresh green beans are lightly cooked with black mustard seeds, fenugreek, coconut milk, and fresh curry leaves. If you're looking for an ingredient adventure, this is the dish for you!
1HR
Total Time
$15.44
Cost Per Serving
Ingredients
Servings
2
US / Metric
Water
10 fl oz
Water
Salt
to taste
Poha
3/4 cup
Poha
Vegetable Oil
3 Tbsp
Vegetable Oil
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Black Mustard Seeds
1/4 tsp
Black Mustard Seeds
Fresh Fenugreek
1/4 tsp
Fresh Fenugreek
Coconut Milk
2 fl oz
Coconut Milk
Tamarind Sauce
1 tsp
Tamarind Sauce
Brown Sugar
1 Tbsp
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
979
Fat
36.0 g
Protein
48.5 g
Carbs
118.4 g
Add to plan
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Poha Crusted Salmon with Green Beans and Rice
Save
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Bring Water (10 fl oz) and salt to boil in small pan. Stir in Basmati Rice (3/4 cup), 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 1 Bring Water (10 fl oz) and salt to boil in small pan. Stir in Basmati Rice (3/4 cup), 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 (12 oz) with Salt (to taste) and Ground Black Pepper (to taste). Cover with Poha (3/4 cup). Press salmon gently into Poha, and let stand for 5 minutes.
step 2 Season the Salmon Fillets (12 oz) with Salt (to taste) and Ground Black Pepper (to taste). Cover with Poha (3/4 cup). Press salmon gently into Poha, and let stand for 5 minutes.
step 3
Prep Green Beans (2 cups) by cutting into 2 inch pieces.
step 4
Heat a large saute pan over medium heat. Add Vegetable Oil (3 Tbsp) 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 Scallion (1 bunch), Black Mustard Seeds (1/4 tsp) and Fresh Fenugreek (1/4 tsp). Cook for 2-3 minutes until the onions become translucent. Add Curry Powder (1 tsp) and stir well.
step 7
Add Coconut Milk (2 fl oz), Tamarind Sauce (1 tsp), and Brown Sugar (1 Tbsp), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!
step 7 Add Coconut Milk (2 fl oz), Tamarind Sauce (1 tsp), and Brown Sugar (1 Tbsp), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!
Tags
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Dairy-Free
Gluten-Free
Fish
Shellfish-Free
Meals for Two
Rice
Salmon
Seafood
Mediterranean
Vegetables
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