Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Coconut & Vadouvan Salmon

with Cabbage & Sweet Pepper Stir-Fry

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this recipe, we’re cooking salmon in a coconut milk sauce brightened with Vadouvan curry powder—a French-influenced blend that often highlights shallots alongside classic spices like cumin and turmeric. To absorb all of the delicious flavors, we’re serving it over fluffy jasmine rice and tender stir-fried vegetables.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped ginger. Quarter the lime. In a medium bowl, combine the coconut milk (shaking the can before opening), soy sauce, honey (kneading the packet before opening), and curry powder. Season with salt and pepper; whisk until smooth.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced cabbage; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan.  

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into 2 equal-sized pieces. Season with salt and pepper on both sides. Add the sauce to the same pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Reduce the heat to medium. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 7 to 9 minutes, or until the sauce is thickened and the fish is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked vegetables and cooked fish and sauce. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped ginger. Quarter the lime. In a medium bowl, combine the coconut milk (shaking the can before opening), soy sauce, honey (kneading the packet before opening), and curry powder. Season with salt and pepper; whisk until smooth.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced cabbage; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan.  

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into 2 equal-sized pieces. Season with salt and pepper on both sides. Add the sauce to the same pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Reduce the heat to medium. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 7 to 9 minutes, or until the sauce is thickened and the fish is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked vegetables and cooked fish and sauce. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

Cook the fish & serve your dish: