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Korma Coconut Mussels and Mango Glazed Salmon

Korma Coconut Mussels and Mango Glazed Salmon

with Coriander Rice and Tenderstem® Broccoli

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Tags:
Pescatarian
Allergens:
Fish
•Milk
•Molluscs
•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

150 grams

Tenderstem® Broccoli

1 unit(s)

Lime

200 grams

Salmon Fillets

(Contains: Fish)

500 grams

Garlic & White Wine Scottish Mussels

(Contains: Milk, Molluscs)

180 milliliter(s)

Coconut Milk

50 grams

Korma Curry Paste

(Contains: Mustard)

10 grams

Vegetable Stock Paste

1 bunch(es)

Coriander

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3869 kJ
Energy (kcal)925 kcal
Fat43.2 g
of which saturates20.2 g
Carbohydrate90.8 g
of which sugars19.7 g
Dietary Fibre7.3 g
Protein45.2 g
Cholesterol80 mg
Salt4.3 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Chopping Board
•Baking Tray
•Knife
•Sieve
•Lidded saucepan
•Fork

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, halve any thick broccoli stems lengthways. Cut the lime into wedges.

Pop the Tenderstem® broccoli onto one side of a large, lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

3

Lay the salmon fillets, skin-side down, onto the other side of the baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon and broccoli on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

Meanwhile, drain the mussels.

Add the coconut milk, korma paste, vegetable stock, sugar and water for the sauce (see pantry for both amounts) to a large saucepan with a tight-fitting lid. Season with salt and pepper and bring to a boil.

Stir in the drained mussels, then pop the lid on and turn the heat down to medium-high. Simmer until piping hot, 5 mins. Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout.

5

Meanwhile, roughly chop the coriander (stalks and all).

When the mussels are cooked, stir in a good squeeze of lime juice.

Taste, season with salt, pepper or more lime juice if needed.

When the rice is cooked, fluff up the grains with a fork and stir through half the coriander.

6

Share the coriander rice and korma coconut mussels between your serving bowls in seperate sections. Nestle the salmon on top of the mussels and drizzle the mango chutney over it to glaze.

Serve the broccoli on the side.

Finish by sprinkling the remaining coriander over the salmon and mussels.

Serve with any remaining lime wedges for squeezing over.

Enjoy!

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