Salmon Tikka Masala

with Quinoa

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it. 

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2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

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3 Start curry

Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic pastesmoked paprikacurry powdergaram masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.

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4 Make salad

Meanwhile, chop the cucumber. Slice the lime into wedges. Place the cucumber in a bowl and add a squeeze of lime juice.  Reserve the remaining lime wedges. 

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5 Add salmon

Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.

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6 Serve

Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Can't handle the heat? Leave out the chipotle!

Pro tip

Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!

Enjoy this succulent Indian-spiced curry with healthy sides!

Cooking Time: 30 min

Cals 782 · Prot 51 · Carbs 61 · Fat 37

Gluten-Free

Ingredients

Number of people

Curry

Skinless salmon fillet 350 Grams
Brown onion 1 Piece
Water 300 ML
Chicken stock cube 1 Piece
Tomato paste 50 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Ginger garlic paste 10 Grams
Smoked paprika powder 2 Grams
Curry powder 5 Grams
Garam masala 2 Grams
Chipotle powder 2 Grams
Cooking cream 100 ML
Honey 15 Grams

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Cucumber 2 Piece
Lime 1 Piece
Fresh coriander 15 Grams

Enjoy this succulent Indian-spiced curry with healthy sides!

Cooking Time: 30 min

Cals 782 · Prot 51 · Carbs 61 · Fat 37

Gluten-Free

Instructions

photo

1 Prep ingredients

Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it. 

photo

2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

photo

3 Start curry

Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic pastesmoked paprikacurry powdergaram masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.

photo

4 Make salad

Meanwhile, chop the cucumber. Slice the lime into wedges. Place the cucumber in a bowl and add a squeeze of lime juice.  Reserve the remaining lime wedges. 

photo

5 Add salmon

Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.

photo

6 Serve

Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Can't handle the heat? Leave out the chipotle!

Pro tip

Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!

Ingredients

Number of people

Curry

Skinless salmon fillet 350 Grams
Brown onion 1 Piece
Water 300 ML
Chicken stock cube 1 Piece
Tomato paste 50 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Ginger garlic paste 10 Grams
Smoked paprika powder 2 Grams
Curry powder 5 Grams
Garam masala 2 Grams
Chipotle powder 2 Grams
Cooking cream 100 ML
Honey 15 Grams

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Cucumber 2 Piece
Lime 1 Piece
Fresh coriander 15 Grams
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