Poha Crusted Salmon with Green Beans and Rice

17 INGREDIENTS • 7 STEPS • 1HR

Poha Crusted Salmon with Green Beans and Rice

The light, buttery crunch of the poha pairs perfectly with the juicy, flaky salmon. These green beans don’t take a backseat to the salmon though - fresh green beans are lightly cooked with black mustard seeds, fenugreek, coconut milk, and fresh curry leaves. If you're looking for an ingredient adventure, this is the dish for you!
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The light, buttery crunch of the poha pairs perfectly with the juicy, flaky salmon. These green beans don’t take a backseat to the salmon though - fresh green beans are lightly cooked with black mustard seeds, fenugreek, coconut milk, and fresh curry leaves. If you're looking for an ingredient adventure, this is the dish for you!
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

1HR

Total Time

Ingredients

Servings
2
us / metric
Water
10 fl oz
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Basmati Rice
3/4 cup
Basmati Rice
Fresh Thai Basil
3
Fresh Thai Basil
Salmon Fillet
12 oz
Salmon Fillets
Poha
3/4 cup
Poha
Vegetable Oil
3 Tbsp
Vegetable Oil
Curry Leaf
3
Curry Leaves
Green Beans
2 cups
Green Beans
Scallion
1 bunch
Scallions
2 scallions per 2 servings
Black Mustard Seeds
1/4 tsp
Black Mustard Seeds
Fresh Fenugreek
1/4 tsp
Fresh Fenugreek
Curry Powder
1 tsp
Curry Powder
Coconut Milk
2 fl oz
Coconut Milk
Tamarind Sauce
1 tsp
Tamarind Sauce
Brown Sugar
1 Tbsp
Brown Sugar

Nutrition Per Serving

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Calories
979
Fat
36.0 g
Protein
48.5 g
Carbs
118.4 g
Love This Recipe?
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1
Bring Water (10 fl oz) and salt to boil in small pan. Stir in Basmati Rice (3/4 cup), reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff rice and add chopped Fresh Thai Basil (3).
step 1 Bring Water (10 fl oz) and salt to boil in small pan. Stir in Basmati Rice (3/4 cup), reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff rice and add chopped Fresh Thai Basil (3).
step 2
Season the Salmon Fillets (12 oz) with Salt (to taste) and Ground Black Pepper (to taste). Cover with Poha (3/4 cup). Press salmon gently into Poha, and let stand for 5 minutes.
step 2 Season the Salmon Fillets (12 oz) with Salt (to taste) and Ground Black Pepper (to taste). Cover with Poha (3/4 cup). Press salmon gently into Poha, and let stand for 5 minutes.
step 3
Prep Green Beans (2 cups) by cutting into 2 inch pieces.
step 4
Heat a large saute pan over medium heat. Add Vegetable Oil (3 Tbsp) and heat. Place the salmon into the hot oil. Cook for 6-8 minutes until the rice is golden brown and salmon is opaque half to two-thirds the way up. Flip and cook for another 2-5 minutes.
step 5
Wipe pan and return to medium heat. Add vegetable oil, then Curry Leaves (3) and green beans. Cook for 2-3 minutes.
step 6
Add the Scallion (1 bunch), Black Mustard Seeds (1/4 tsp) and Fresh Fenugreek (1/4 tsp). Cook for 2-3 minutes until the onions become translucent. Add Curry Powder (1 tsp) and stir well.
step 7
Add Coconut Milk (2 fl oz), Tamarind Sauce (1 tsp), and Brown Sugar (1 Tbsp), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!
step 7 Add Coconut Milk (2 fl oz), Tamarind Sauce (1 tsp), and Brown Sugar (1 Tbsp), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!

Tags

Dairy-Free
Gluten-Free
Lunch
Fish & Seafood
Shellfish-Free
Dinner
Meals for Two
Indian
Rice
Salmon
Mediterranean
Vegetables
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