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Sea Cuisine

Citrus Salmon & Curried Butternut Squash Stew

An elevated seafood stew with only 3 steps. A dinner for you or 2, double the recipe for 4!
Serves: 2
Prep time: 15
Cook time: 25
Ingredients
Preparation
  • 1 package Sea Cuisine Citrus Herb Salmon
  • 1 tbsp. Vegetable Oil
  • 1/2 cup red onion, diced small
  • 1 tablespoon garlic, minced
  • 2 teaspoon ginger, minced
  • 2 tbsp. Thai Red Curry Paste
  • 1 tbsp. Soy Sauce
  • 1 cup Vegetable Stock
  • 1 cup Lite Coconut Milk
  • 1 cup canned chickpeas
  • 1 cup Cubed Butternut Squash
  • 1 cup Baby Spinach, packed
  • 1 each lime, quartered for garnish
  • 1/4 cup cilantro leaves, for garnish
  1. Add the vegetable oil to a large pot and begin heating over a medium-high setting. Add the onion and cook for 2 minutes, stirring occasionally. Add the curry paste, ginger, and garlic and cook for 1 additional minute. Add the cubed butternut squash along with the coconut milk, vegetable stock, and soy sauce before bringing to a gentle simmer.
  2. Prepare the Citrus Salmon according to the package instructions, cooking for approximately 22-24 minutes while the butternut squash stew simmers.
  3. When the squash is tender stir the reserved spinach and chickpeas into the stew. Divide the stew equally amongst 2 bowls. Serve each portion of salmon whole atop the stew base and garnish with fresh cilantro and lime wedges.

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