Soul Rebel Recipe
Grilled chipotle maple glazed Alaskan salmon with sautéed onion, potatoes & carrots in a Massaman curry coconut sauce. Topped with cilantro, almonds, mung bean sprouts, & banana mango apple chutney. Served with basmati rice.
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Ingredients
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Salmon
Vegetable Medley
Massaman Curry Sauce
Toppings
Rice
Method
Preparation
- 1
Prepare the Rice
In a medium saucepan, combine 2 cups of basmati rice and 4 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- 2
Cooking the Salmon
- 3
Marinate the Salmon
In a small bowl, mix together the chipotle peppers, maple syrup, olive oil, salt, and black pepper. Coat the Alaskan salmon fillets with this mixture and let them marinate for at least 15 minutes.
- 4
Cooking the Vegetable Medley
- 5
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté for 2-3 minutes until translucent. Add the diced red potatoes and carrots to the skillet, and sauté for an additional 10-12 minutes until the vegetables are tender.
- 6
Prepare the Massaman Curry Sauce
Once the vegetables are tender, add the Massaman curry paste and coconut milk to the skillet. Stir well and let it simmer for 5 minutes. Pour in the vegetable broth, stir, and let it cook for another 5 minutes until the sauce thickens slightly.
Plating
- 7
Assemble the Dish
On each plate, serve a portion of the basmati rice topped with the sautéed vegetables and Massaman curry sauce. Place a grilled salmon fillet on top. Garnish with fresh cilantro, sliced almonds, mung bean sprouts, and a spoonful of banana mango apple chutney.