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Coconut & Vadouvan Salmon

with Cabbage & Sweet Pepper Stir-Fry

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In tonight’s dish, our salmon gets warm, aromatic flavor as it cooks in a pool of sauce made from coconut milk and Vadouvan curry powder—a type of French-influenced blend that often includes 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
Coconut & Vadouvan Salmon with Cabbage & Sweet Pepper Stir-Fry
Title
  • 1 10-Ounce Skin-On Salmon Fillet
  • 1¾ cups Light Coconut Milk
  • ½ cup Jasmine Rice
  • 2 Scallions
  • 1 Lime
  • ½ lb Cabbage
  • 4 oz Sweet Peppers
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 1 1-Inch Piece Ginger
  • 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
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. Peel and finely chop the ginger. 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. Thinly slice crosswise into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. In a bowl, combine the chopped ginger and sliced peppers and white bottoms of the scallions. In a medium bowl, whisk together the coconut milk (shaking the can before adding), soy sauce, honey (kneading the packet before opening), and curry powder until smooth. Season with salt and pepper. 

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 sliced 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. To the same pan, add the sauce. 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 with aluminum foil and cook 7 to 9 minutes, or until lightly browned and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice with the cooked fish and sauce and cooked vegetables. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

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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.

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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. Peel and finely chop the ginger. 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. Thinly slice crosswise into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. In a bowl, combine the chopped ginger and sliced peppers and white bottoms of the scallions. In a medium bowl, whisk together the coconut milk (shaking the can before adding), soy sauce, honey (kneading the packet before opening), and curry powder until smooth. Season with salt and pepper. 

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 sliced 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. To the same pan, add the sauce. 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 with aluminum foil and cook 7 to 9 minutes, or until lightly browned and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice with the cooked fish and sauce and cooked vegetables. 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: