Cash Curry Sammy Bowl

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Cash Curry Sammy Bowl

Recipe Makes 4 Servings. Each Serving Is:

Cals

532

Protein

39g

Carbs

40g

Fat

24g

Ingredients

  • 16 – 20 oz. Salmon or Steelhead Trout
  • 1/2 c. cashews
  • 1 Tbsp butter
  • 1 handful cilantro, chopped
  • 1/2 – 1 tsp yellow curry powder
  • Salt & pepper
  • 1 c. uncooked quinoa
  • 1.5 c. chicken bone broth
  • 3 c. green beans, chopped
  • 1-2 tsp sesame oil
  • 1-2 Tbsp honey

Directions

1.Preheat an oven to 420 degrees F.

2. In a small saucepan, bring ~1 Tbsp of butter to a light simmer. Add the cashews and mix frequently until they just start to turn golden brown. Transfer to a pestle & mortar and mash along with the cilantro, curry powder, and a pinch of salt until it forms a grainy texture.

3. Place the salmon filet(s) on a parchment-lined baking sheet. Coat each filet with the cash curry topping. Transfer to the oven and bake for ~12-15 minutes or until the internal temp reads 145 degrees F.

4. Bring the quinoa and chicken bone broth to a simmer for ~15 minutes until the liquid is absorbed.

5. Bring a pot of water to a boil. Blanch the chopped green beans by adding them to the boiling water for 2-3 mins, then running through cold water.

6. Bring a large fry pan to medium heat, add the green beans and fry until they start to get some browning. Add the quinoa, a bit of sesame oil, and honey to the dish. Cook for a few minutes to mix flavours and toast up the quinoa.

7. Assemble the bowls with the honey sesame quinoa/bean mixture and the cash curry salmon (or trout) on top! Enjoy.

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