In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with tomato-ginger chutney and cardamom rice

Gluten-Free Friendly, Dairy-Free, Soy-Free

2 Servings, 690 Calories/Serving

35 Minutes

This easy, Indian-inflected tomato and ginger chutney hits just the right note between spicy and sweet. Paired with our fragrant cardamom rice, it elevates simple roast salmon into an indulgent yet nourishing dinner.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup basmati rice
½ teaspoon cardamom
½ teaspoon cardamom
1 to 2 garlic cloves
½ ounce fresh ginger
Fresh mint
1 tablespoon tomato paste
¾ cup diced tomatoes
2 tablespoons brown sugar
2 tablespoons rice vinegar
Two 6-ounce wild Alaskan salmon fillets
1 to 2 shallots
1 to 2 garlic cloves
½ ounce fresh ginger
Fresh mint
1 tablespoon tomato paste
¾ cup diced tomatoes
2 tablespoons brown sugar
2 tablespoons rice vinegar
Two 6-ounce wild Alaskan salmon fillets

Nutrition per serving

Calories 690, Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 580mg (25% DV), Total Carb. 82g (30% DV), Fiber 3g (11% DV), Protein 20g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the rice

Heat the oven to 400ºF.

Rinse the rice until the water runs clear.

In a small pot, bring 1½ cups salted water to a boil. Add the rice and cardamom, cover, reduce to a simmer, and cook until the water is absorbed, and the rice is tender, 20 to 25 minutes. While the rice cooks, make the chutney and roast the salmon.

Prep and cook the chutney

Peel and thinly slice the shallot.
Finely chop the garlic.
Peel and finely chop the ginger.
Pick the mint leaves and coarsely chop; discard the stems.

In a medium pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, and ginger, and season with salt. Cook until the shallots start to soften, 2 to 3 minutes. Stir in the tomato paste. Add ¼ cup water, the tomatoes, brown sugar and rice vinegar. Bring to a boil, reduce to a simmer, and cook, stirring a few times, until the liquid is reduced by about half and the chutney has thickened, 15 to 20 minutes. Remove from heat. Stir in the mint, and season to taste with salt. While the chutney cooks, roast the salmon.

Roast the salmon

Put the salmon on a baking sheet, rub all over with 1 to 2 teaspoons oil, and season generously with salt and pepper. Roast the salmon in the oven until the fish is opaque and flaky, 10 to 12 minutes.

Serve

Transfer the rice to individual plates. Top with the salmon, garnish with the chutney, and serve.

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