Salmon Rice Bowls with Thai Curry Vegetables

Roasted salmon fillets set on rice, surrounded with saucy, nicely spiced, Thai curry vegetables. Have your ingredients cut, measured and at the ready before preparing this cooking dish.

Recipe - Quality Foods

Salmon Rice Bowls with Thai Curry Vegetables

Prep Time35 Minutes

Servings3

Cook Time11 Minutes

Ingredients

3 (5- to 6-ounce/140- to 170-gram) sockeye salmon fillets

salt and ground white pepper, to taste

1 Tbsp + 3 tsp vegetable oil (divided)

1 large shallot, halved and thinly sliced

1 small carrot, halved lengthwise and thinly sliced on the bias

1 medium red bell pepper, cut into 1-inch cubes

6 medium fresh shiitake mushrooms, tough stems removed, caps sliced

1 Tbsp Thai red or green curry paste (see Note)

1 tsp finely chopped fresh ginger

1 medium garlic clove, minced

1 (400 mL) can coconut milk

1 Tbsp brown sugar

15 small broccoli florets

9 (1/2-inch thick) slices zucchini, each halved

1 Tbsp lime juice mixed with 1 tsp cornstarch

1/3 cup coarsely chopped Thai basil leaves or cilantro

3 cups hot cooked jasmine rice, or to taste

lime slices and Thai basil or cilantro sprigs, for garnish

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the salmon, skin-side down. Brush each piece of salmon with 1 tsp oil; season with salt and pepper. Bake salmon 12 minutes, or until cooked through.

While salmon bakes, place 1 Tbsp oil in a medium pot set over medium, medium-high heat. Add shallot, carrot, bell peppers and mushrooms and cook 3 minutes, or until slightly softened. Add curry paste, ginger and garlic and cook and stir 1 minute more. Mix in the coconut milk, brown sugar, broccoli and zucchini. Bring to a gentle simmer and simmer until vegetables are tender, about 5 minutes. Mix in the juice/cornstarch mixture and chopped basil (or cilantro), return to a simmer, and then reserve vegetables on low heat.

When salmon is cooked, divided rice between 3 shallow bowls. Set a piece of salmon on top of the rice in each bowl. Spoon in the Thai curry vegetables, garnish with lime slices and Thai basil (or cilantro) sprigs, and serve.

Note: Thai curry paste is sold in our Asian foods aisle. This recipe yields a mildly spicy curry. If you like things spicier, simply add more curry paste.

35 minutes

Prep Time

11 minutes

Cook Time

Servings

Shop Ingredients

Makes 3 servings

3 (5- to 6-ounce/140- to 170-gram) sockeye salmon fillets

Save-On-Foods - Wild Sockeye Salmon Fillets, 400 Gram

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$23.96 avg/ea$5.99/100g

salt and ground white pepper, to taste

Not Available

1 Tbsp + 3 tsp vegetable oil (divided)

Crisco - Vegetable Oil, 1.18 Litre

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$9.99 was $10.99$0.85/100ml

1 large shallot, halved and thinly sliced

Shallots - Fresh, Bulk, 20 Gram

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$0.21 avg/ea$1.03/100g

1 small carrot, halved lengthwise and thinly sliced on the bias

Carrots - Orange, Carrots, 5LB Cello, 5 Pound

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$6.99$0.31/100g

1 medium red bell pepper, cut into 1-inch cubes

Bell Peppers - Red, Hot House, 226 Gram

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$2.64 avg/ea$1.17/100g

6 medium fresh shiitake mushrooms, tough stems removed, caps sliced

Only Goodness - Shiitake Mushrooms, Organic, 100 Gram

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$6.99$6.99/100g

1 Tbsp Thai red or green curry paste (see Note)

Western Family - Red Thai Curry Paste, 240 Millilitre

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$5.99$2.50/100ml

1 tsp finely chopped fresh ginger

Not Available

1 medium garlic clove, minced

Not Available

1 (400 mL) can coconut milk

Not Available

1 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$4.39$0.44/100g

15 small broccoli florets

Broccoli - Crowns, Fresh, 280 Gram

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$1.23 avg/ea was $2.46 avg/ea$0.44/100g

9 (1/2-inch thick) slices zucchini, each halved

Zucchini - Squash, Fresh, 400 Gram

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$2.64 avg/ea$0.66/100g

1 Tbsp lime juice mixed with 1 tsp cornstarch

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$1.99$1.59/100ml

1/3 cup coarsely chopped Thai basil leaves or cilantro

Not Available

3 cups hot cooked jasmine rice, or to taste

Ben's Original - Jasmine Coconut Flavoured Rice Side Dish, 240 Gram

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$4.39$1.83/100g

lime slices and Thai basil or cilantro sprigs, for garnish

Limes - Fruit, Fresh, 1 Each

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$0.99

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the salmon, skin-side down. Brush each piece of salmon with 1 tsp oil; season with salt and pepper. Bake salmon 12 minutes, or until cooked through.

While salmon bakes, place 1 Tbsp oil in a medium pot set over medium, medium-high heat. Add shallot, carrot, bell peppers and mushrooms and cook 3 minutes, or until slightly softened. Add curry paste, ginger and garlic and cook and stir 1 minute more. Mix in the coconut milk, brown sugar, broccoli and zucchini. Bring to a gentle simmer and simmer until vegetables are tender, about 5 minutes. Mix in the juice/cornstarch mixture and chopped basil (or cilantro), return to a simmer, and then reserve vegetables on low heat.

When salmon is cooked, divided rice between 3 shallow bowls. Set a piece of salmon on top of the rice in each bowl. Spoon in the Thai curry vegetables, garnish with lime slices and Thai basil (or cilantro) sprigs, and serve.

Note: Thai curry paste is sold in our Asian foods aisle. This recipe yields a mildly spicy curry. If you like things spicier, simply add more curry paste.