Tangy Tamarind Salmon over Rice
with Cilantro-Lime Slaw & Peanuts
Our tamarind sauce brings a tangy-sour-sweet profile to this hearty chicken rice bowl. You’ll drizzle pan-seared cutlets with a quick homemade tamarind sauce swirled with butter for extra rich flavor. Complete your meal with a bright cilantro-lime cabbage slaw for refreshing contrast and top with a sprinkle of crunchy peanuts.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 unit
Lime
½ ounce
Peanuts
(Contains Peanuts)
4 ounce
Coleslaw Mix
10 ounce
Salmon
(Contains Fish)
4 ounce
Tangy Tamarind Sauce
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. Roughly chop cilantro. Quarter lime. Roughly chop peanuts. • In a medium bowl, toss together coleslaw mix, cilantro, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Set aside, tossing occasionally, until ready to serve.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover with a lid.) Turn off heat; transfer to a cutting board. Wipe out pan. • Return same pan to stovetop over low heat. Add tamarind sauce, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings); cook, stirring, until combined and butter is melted, 30-60 seconds.
Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
• Fluff rice with a fork. Thinly slice chicken crosswise. • Divide rice and slaw between plates in separate sections. Top rice with chicken; drizzle with sauce and garnish with peanuts. Serve with remaining lime wedges on the side.
Skip slicing salmon.
Salmon is fully cooked when internal temperature reaches 145°.
