Current flyer Quality Foods - Valid from 14.11 to 20.11 - Page nb 2

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sheet rice salmon oven pot skin oil juice mushroom fresh bowl fillet slice coconut roasted ground vegetable sugar pepper ginger broccoli jasmine rice

usaeR ii iL Pub Pi aaa ieereent TERT ETRE ET iagiosee LIMIT IN, SALMON RICE BOWLS WITH Prep Time Cook Time Serves THAI CURRY VEGETABLES oul) 12mm v Roasted salmon fillets set on rice, surrounded with saucy, nicely spiced, Thai curry vegetables. Have your ingredients cut, measured and at the ready before cooking this dish. Ingredients Method 3 (140 to 170 gram) sockeye salmon fillets 1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on Salt and ground white pepper, to taste the salmon, skin-side down. Brush each piece of salmon with 1 tsp oil; season 1 tbsp + 3 tsp vegetable oil (divided) with salt and pepper. Bake salmon 12 minutes, or until cooked through. 1 large shallot, halved and thinly sliced 1 small carrot, halved lengthwise and thinly sliced on the bias 2. While salmon bakes, place 1 tbsp oil ina medium pot set over medium, 1 medium red bell pepper, cut into 1-inch cubes medium-high heat. Add shallot, carrot, bell peppers and mushrooms and § medium freshshillake mushrooms: tough stems removed: caps sliced cook 3 minutes, or until slightly softened. Add curry paste, ginger and garlic + tbsp Thalred or green.curry paste (see, Note) and cook and stir 1 minute more. Mix in the coconut milk, brown sugar, 1 tsp finely chopped fresh ginger broccoli and zucchini. Bring to a gentle simmer and simmer until vegetables 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 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. 3. When salmon is cooked, divide 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. 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 Options: 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