Poha Crusted Salmon with Green Beans and Rice
The light, buttery crunch of the poha pairs perfectly with the juicy, flaky salmon. These green beans don’t take a backseat to the salmon though - fresh green beans are lightly cooked with black mustard seeds, fenugreek, coconut milk, and fresh curry leaves. If you're looking for an ingredient adventure, this is the dish for you!
Ingredients
Cooking Instructions
step 1
Bring Water (10 fl oz) and salt to boil in small pan. Stir in Basmati Rice (3/4 cup), reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff rice and add chopped Fresh Thai Basil (3).
step 2
Season the Salmon Fillets (12 oz) with Salt (to taste) and Ground Black Pepper (to taste). Cover with Poha (3/4 cup). Press salmon gently into Poha, and let stand for 5 minutes.
step 3
Prep Green Beans (2 cups) by cutting into 2 inch pieces.
step 4
Heat a large saute pan over medium heat. Add Vegetable Oil (3 Tbsp) and heat. Place the salmon into the hot oil. Cook for 6-8 minutes until the rice is golden brown and salmon is opaque half to two-thirds the way up. Flip and cook for another 2-5 minutes.
step 5
Wipe pan and return to medium heat. Add vegetable oil, then Curry Leaves (3) and green beans. Cook for 2-3 minutes.
step 6
Add the Scallion (1 bunch), Black Mustard Seeds (1/4 tsp) and Fresh Fenugreek (1/4 tsp). Cook for 2-3 minutes until the onions become translucent. Add Curry Powder (1 tsp) and stir well.
step 7
Add Coconut Milk (2 fl oz), Tamarind Sauce (1 tsp), and Brown Sugar (1 Tbsp), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!
