Persian Salmon in Spicy Tamarind Coriander Sauce

Name: Persian Salmon in Spicy Tamarind Coriander Sauce with Green Bean Saffron Rice and Sabzi Platter
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 30 Grams of Fresh coriander; 1 Piece of Tomatoes; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Small red chilli; 1 Tbsp of Olive oil; 0 Tsp of Salt; 2 Grams of Turmeric powder; 30 Grams of Tomato paste; 15 Grams of Tamarind paste; 1 Grams of Fenugreek leaves; 5 Grams of White sugar; 200 ML of Water; 1 Tsp of Black pepper; 150 Grams of Green beans; 4 Piece of Cardamom pods; 1 Tbsp of Olive oil; 150 Grams of Long grain rice; 1 Piece of Vegetable stock cube; 20 ML of Saffron Splash; 350 ML of Water; 1 Piece of Cucumber; 40 Grams of Spring onion; 60 Grams of Red radish; 10 Grams of Fresh mint; 1 Piece of Lime

with Green Bean Saffron Rice and Sabzi Platter

Inspired by Southern Persian flavours with Indian influence, this spicy and tangy fish is baked in a rich tomato sauce with coriander, garlic, and chilli.

16 Reviews

Cals 765 · Prot 46 · Carbs 91 · Fat 26

Global Eats

40 min

Persian Salmon in Spicy Tamarind Coriander Sauce with Green Bean Saffron Rice and Sabzi Platter

Inspired by Southern Persian flavours with Indian influence, this spicy and tangy fish is baked in a rich tomato sauce with coriander, garlic, and chilli.

16 Reviews

Cals 765 · Prot 46 · Carbs 91 · Fat 26

Global Eats

Ingredients

Fish

Skin-on salmon fillet 6*

350 Grams

Fresh coriander

30 Grams

Tomatoes

1 Piece

Red onion

1 Piece

Garlic cloves

2 Piece

Small red chilli

1 Piece

Olive oil

1 Tbsp

Salt

0.3 Tsp

Turmeric powder

2 Grams

Tomato paste

30 Grams

Tamarind paste

15 Grams

Fenugreek leaves

1 Gram

White sugar

5 Grams

Water

200 ML

Black pepper

0.5 Tsp

Rice

Green beans

150 Grams

Cardamom pods

4 Piece

Olive oil

0.5 Tbsp

Long grain rice

150 Grams

Vegetable stock cube 15*

1 Piece

Saffron Splash

20 ML

Water

350 ML

Sabzi Platter

Cucumber

1 Piece

Spring onion

40 Grams

Red radish

60 Grams

Fresh mint

10 Grams

Lime

1 Piece

Allergens

*6 Fish, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3201 / 765
Fats (g)	25.6
of which saturated (g)	5
Carbohydrates (g)	91
of which sugars (g)	13.1
Fibers (g)	9.1
Proteins (g)	46.3
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 180°C/200°C.
Chop the fresh coriander (stems included).
Finely chop the tomatoes.
Peel and finely chop the red onion.
Peel and finely chop the garlic.
Slice the red chilli.

Tip! Sensitive to spice? Deseed the chilli and use only a small amount!

2 Make sauce

Heat a pan over a medium heat with a drizzle of olive oil.
Fry the onion, garlic, coriander, red chilli (spicy) with a pinch of salt for 3-5 min until softened.
Stir in the tomato paste, tamarind paste, tomatoes, a pinch of fenugreek and sugar.
Fry for 2 min further, add the measured water and bring to a boil.
Cook for 3-4 min until thickened. Set aside.

Tip! Adjust the acidity of the sauce by adding more or less sugar to balance the flavours.

3 Bake fish

Add the salmon to a rimmed baking dish or casserole, and season with a pinch of salt and pepper.
Pour the sauce over the salmon, and bake for 18-20 min until it's flakey and cooked through in the center, and the sauce has further reduced.

4 Cook green bean rice

Meanwhile, trim the green beans, and cut into quarters or smaller pieces.
Split the cardamom pods.
In a large non-stick pot over medium-high heat, add a drizzle of olive oil.
Lightly fry the green beans for 1 min.
Add the rice, cardamom pods, 1 vegetable stock cube, saffron water, and the measured water.
Bring to a boil, cover and cook for 12-14 min until the rice is cooked through.
Set aside to steam.

5 Prep sabzi platter

Cut the cucumber into strips.
Slice the spring onion into pieces.
Slice the radish into wedges.
Pick the mint leaves.
Arrange all the vegetables on a platter.
Slice the lime into wedges.

Tip! It is customary to serve a plate of fresh vegetables with most Persian meals. Feel free to keep it as is to graze throughout the meal, or chop everything up into a salad.