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SideChef
Recipes
Dairy-Free
Poha Crusted Salmon with Green Beans and Rice

17 INGREDIENTS • 7 STEPS • 1HR

Poha Crusted Salmon with Green Beans and Rice

Recipe
4.0
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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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
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Basmati Rice
3/4 cup
Basmati Rice
Fresh Thai Basil
3
Fresh Thai Basil
Salmon Fillet
12 oz
Salmon Fillets
Poha
3/4 cup
Poha
Vegetable Oil
3 Tbsp
Vegetable Oil
Curry Leaf
3
Curry Leaves
Green Beans
2 cups
Green Beans
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Black Mustard Seeds
as needed
Black Mustard Seeds
Fresh Fenugreek
as needed
Fresh Fenugreek
Curry Powder
1 tsp
Curry Powder
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
Love This Recipe?
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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.
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 (as needed) and Fresh Fenugreek (as needed). 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
view more tags
Dairy-Free
Gluten-Free
Lunch
Fish & Seafood
Shellfish-Free
Dinner
Meals for Two
Indian
Rice
Salmon
Mediterranean
Vegetables
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