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!
Pour: 2
Pour: 2Prép: 15
Prép: 15Cuisson: 25
Cuisson: 25
Ingrédients
Préparation
- 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
- 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.
- Prepare the Citrus Salmon according to the package instructions, cooking for approximately 22-24 minutes while the butternut squash stew simmers.
- 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.
Sustainably Sourced. No Matter the Source.
We are committed to sourcing seafood from sustainable or responsible sources (wild-caught and farmed).
