Salmon tikka masala over rainbow quinoa

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

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Salmon tikka masala over rainbow quinoa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, No Added Sugar, Protein Plus

2 Servings, 610 Calories/Serving

20 Minutes

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. 

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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.
  • ½ cup rainbow quinoa
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 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

Nutrition per serving

Calories 610, Total Fat 24g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 420mg (18% DV), Total Carb. 46g (17% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 52g
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.

Instructions

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

Wash produce before use

1

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.

2

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 skin-on salmon or barramundi) and cook until lightly browned (and the skin-on salmon or 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. 

 

For shrimp:

  • 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.

3

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.

4

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.

Serve

Transfer the quinoa to individual bowls. Top with the seafood and spoon over the tikka masala sauce. Garnish with the cilantro and serve.

Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Measure the water for the sauce.
  • Time the cooking.
  • Garnish with the cilantro.