Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables & Lime Peanuts
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Curry-Peanut Salmon & Coconut Rice

with Marinated Vegetables & Lime Peanuts

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Pescatarian
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    A bed of fragrant coconut rice is perfect for soaking up the sauce in this dish, which highlights peanut butter spread, curry paste, fresh lime juice, and more. Crunchy bites of marinated cucumbers and bell peppers add refreshing contrast to the rich and saucy salmon.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables & Lime Peanuts
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • 3 Tbsps Roasted Peanuts
    • 1 13.5-Oz Can Light Coconut Milk
    • 4 Persian Cucumbers
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Yellow Curry Paste
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Lime
    • 2 Bell Peppers
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the coconut the rice
    1 Make the coconut the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, 1/2 cup of water, and all but 2 tablespoons of the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon; halve the lime crosswise. Roughly chop the peanuts. In a bowl, combine the sliced cucumbers, diced peppers, mirin, vinegar, and the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the peanut butter spread, remaining coconut milk, the juice of the remaining lime half, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the lime zest and chopped peanuts. Stir to thoroughly combine.

    Cook the salmon & serve your dish
    3 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the coconut rice topped with the cooked salmon, marinated vegetables (including any liquid), and curry-peanut sauce. Garnish with the lime peanuts. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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    Curry-Peanut Salmon & Coconut Rice

    Make the coconut the rice
    1 Make the coconut the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, 1/2 cup of water, and all but 2 tablespoons of the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon; halve the lime crosswise. Roughly chop the peanuts. In a bowl, combine the sliced cucumbers, diced peppers, mirin, vinegar, and the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the peanut butter spread, remaining coconut milk, the juice of the remaining lime half, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the lime zest and chopped peanuts. Stir to thoroughly combine.

    Prepare the remaining ingredients
    Cook the salmon & serve your dish
    3 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the coconut rice topped with the cooked salmon, marinated vegetables (including any liquid), and curry-peanut sauce. Garnish with the lime peanuts. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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