In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon tikka masala over rainbow quinoa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 660 Calories/Serving
Loaded with legendary flavors, our twist on tikka masala stars pan-seared salmon and superfood quinoa in a rich curry sauce of turmeric, coriander, and garam masala.
In your bag
- ½ cup rainbow quinoa
- Seafood options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 10 ounces wild tail-on jumbo shrimp
- 1 organic red onion
- ¾ cup diced fire-roasted tomatoes
- 4 or 5 sprigs organic fresh cilantro
- 1½ teaspoons curry powder
- 1 teaspoon granulated garlic
- Tikka masala spice blend
- ¼ cup coconut milk
Calories 660, Total Fat 35g (45% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 400mg (17% DV), Total Carb. 46g (17% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
Prep and cook the seafood
For fish (salmon and barramundi):
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the barramundi) and cook until lightly browned (and barramundi skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is starting to turn opaque but not yet cooked through, 1 to 2 minutes.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until starting to turn firm but not yet cooked through, about 1 minute per side.
Transfer the seafood to a plate and cover to keep warm. Do not clean the pan. While the seafood is cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Peel and coarsely chop the onion.
- Drain the tomatoes over a small bowl, reserving the juices. Transfer the tomatoes to another small bowl and mash with a fork, then add to the reserved juices.
- Coarsely chop the cilantro for garnish.
Make the tikka masala sauce; finish cooking the seafood
In the same pan used for the seafood, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the curry powder, granulated garlic, and tikka masala spice blend and cook until fragrant, about 1 minute.
Add the tomatoes and juices and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the tomatoes break down, 4 to 5 minutes. Add the coconut milk and seafood and bring to a simmer, then reduce the heat to low and simmer until thickened and the seafood is cooked through, 3 to 5 minutes.
Transfer the quinoa to individual bowls. Top with the seafood and spoon over the tikka masala sauce. Garnish with the cilantro and serve.
- Rinse the quinoa.
- Measure the water for the quinoa.
- Measure the water for the sauce.
- Time the cooking.
- Garnish with the cilantro.