Circulaire actuelle Quality Foods - Valable à partir du 14.11 au 20.11 - Page n° 2

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rice salmon sheet oven pot skin oil juice mushroom fresh bowl fillet slice coconut roasted ground vegetable sugar pepper ginger broccoli jasmine rice

ULB Fil Hill PLU Pull TL L/ELRTENTETPEPM CT AOL TULLTTELR SALMON RICE BOWLS WITH DRE Cook Time Serves THAI CURRY VEGETABLES Lot Eu ë Roasted salmon fillets set on rice, surrounded with saucy, nicely spiced, Thai curry vegetables. Have your ingredients cut, measured and at the ready before cooking this dish. Ingredients Method 3 (140 to 170 gram) sockeye salmon fillets 1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on Salt and ground white pepper, to taste the salmon, skin-side down. Brush each piece of salmon with 1 tsp oil; season 1 tbsp + 3 tsp vegetable oil (divided) with salt and pepper. Bake salmon 12 minutes, or until cooked through. 1 large shallot, halved and thinly sliced 1 small carrot, halved lengthwise and thinly sliced on the bias 2. While salmon bakes, place 1 tbsp oil in a medium pot set over medium, 1 medium red bell pepper, cut into 1-inch cubes medium-high heat. Add shallot, carrot, bell peppers and mushrooms and S'mediimr resnsnitare misnrogmetougnstems removed caps eliced cook 3 minutes, or until slightiy softened. Add curry paste, ginger and garlic bsp Fhalrediorgreen.curry.paste (see Note) and cook and stir 1 minute more. Mix in the coconut milk, brown sugar, 1 tsp finely chopped fresh ginger broccoli and zucchini. Bring to a gentle simmer and simmer until vegetables 1 medium garlic clove, minced 1400 mL) can coconut milk 1 tbsp brown sugar 15 small broccoli florets 9 (1/2 inch thick) slices zucchini, each halved 1 tbsp lime juice mixed with 1 tsp cornstarch are tender, about 5 minutes. Mix in the juice/comstarch mixture and chopped basil (or cilantro), return to a simmer, and then reserve vegetables on low heat. 3. When salmon is cooked, divide rice between 3 shallow bowls. Set a piece of salmon on top of the rice in each bowl. Spoon in the Thai curry vegetables, garnish with lime slices and Thai basil (or cilantro) sprigs, and serve. 1/3 cup coarsely chopped Thai basil leaves or cilantro 3 cups hot cooked jasmine rice, or to taste Lime slices and Thai basil or cilantro sprigs, for garnish Options: Thai eurry paste is sold in our Asian foods aisle. This recipe yields a mildly spicy curry. If you like things spicier, simply add more curry paste