Salmon Tikka Masala

with Quinoa

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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 brown 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 chopped 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. Add a squeeze of lime juice to the cucumbers. 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 measured cooking cream (see pro tip) and honey to the pan. Simmer for a final 2-3 min. Finally, 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 fresh coriander leaves.

Tips for fussy eaters

Prepare a simple salmon and cream sauce for them and serve it with pasta.

Pro tip

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

Enjoy this succulent Indian-spiced curry with healthy sides!

Cooking Time: 30 min

Cals 954 · Prot 52 · Carbs 55 · Fat 58

Gluten-Free

Ingredients

Number of people

Curry

Skin-on 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 200 ML
Honey 20 Grams

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Cucumber 2 Pieces
Lime 1 Piece
Fresh coriander 15 Grams

Enjoy this succulent Indian-spiced curry with healthy sides!

Cooking Time: 30 min

Cals 954 · Prot 52 · Carbs 55 · Fat 58

Gluten-Free

Instructions

photo

1 Prep ingredients

Slice the salmon into skinless goujons. Finely peel and chop the brown 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 chopped 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. Add a squeeze of lime juice to the cucumbers. Reserve the remaining lime wedges. 

photo

5 Add salmon

Add the salmon goujons to the curry sauce and cook for 2 min. Add the measured cooking cream (see pro tip) and honey to the pan. Simmer for a final 2-3 min. Finally, 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 fresh coriander leaves.

Tips for fussy eaters

Prepare a simple salmon and cream sauce for them and serve it with pasta.

Pro tip

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

Ingredients

Number of people

Curry

Skin-on 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 200 ML
Honey 20 Grams

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Cucumber 2 Pieces
Lime 1 Piece
Fresh coriander 15 Grams
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