Seared Salmon & Veggie Masala
with Cashew-Cilantro Sauce
610 cals
20 mins
Description
Look for extra protein in the sauce, a rich blend of cashew butter, lime juice and freshly chopped cilantro, luxuriating over seared salmon. And look for ample carb-smart sides, in Brussels sprouts and carrots under a dusting of our Mellow Mumbai spices.
Contains:
Cashews • Salmon
Ingredients
for 2 servings
(Double for 4 portions)
2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
1 Lime
200g Brussels sprouts
300g Nantes carrots
14g Cilantro
30g Cashew butter
8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Nutrition
Total fat | 40g |
Saturated Fat | 7g |
Sodium | 490mg |
Total carbs | 32g |
Sugar | 10g |
Protein | 35g |
Fibres | 9g |
Recipe Instructions
- Halve the carrots and Brussels sprouts lengthwise (quarter if large).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the carrots, Brussels sprouts, a drizzle of oil, ½ the spices and S&P.
- Cook, turning occasionally, 8 to 12 min., until beginning to char and soften.
- Transfer to a plate and reserve the pan.
- Meanwhile, quarter the lime.
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, whisk the juice of 2 lime wedges, 2 tbsp oil, 2 tbsp water (double all for 4 portions), the cashew butter, cilantro and S&P.
- Pat the salmon dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Divide the cashew sauce between your plates and spread out in a circular motion.
- Top with the salmon and vegetables.
- Garnish with the remaining lime wedges. Bon appétit!