Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Coconut Curry Salmon Bowl with Grilled Vegetables https://www.metro.ca/userfiles/image/recipes/bol-saumon-coco-cari-legumes-grilles-50750.jpg PT10M PT15M PT25M
Add the rice and water in a rice cooker and follow the manufacturer’s instructions.Preheat the oven to 200 °C (400 °F).Line a baking sheet with parchment paper and add the sweet potatoes. Coat them with some olive oil and cook in the oven for 10 minutes.While the potatoes are cooking, heat a large non-stick pan on medium high. Add oil and the salmon fillets. Cook for about 5 minutes on one side then set aside on a plate.Cook the onion for 3 minutes. Add the garlic, ginger, curry paste, and flour and cook for another 2 minutes while stirring. Add the coconut milk and Sambal oelek and vigorously whisk. Season to taste, add the cilantro and place the cooked salmon fillets in the sauce. Remove from the heat and set aside in a warm spot.When the sweet potatoes have been in the oven for 10 minutes, add the broccoli and peppers to the baking sheet and cook for another 5 minutes.When serving, divide the cooked rice into four bowls. Place the salmon on top with a bit of sauce and the grilled vegetables on the side.Optional: If you want, you can garnish the dish with chopped red onions, hot sauce, and fresh cilantro.* Could also be served on a bed of quinoa, rice noodles or Soba noodles.**Add as much hot sauce as you want!***For the vegetables, you can also use carrots, red cabbage, green beans, or snow peas!Source: Cynthia Marcotte
3-4
5 2 5 5
1 1/2 cup (375 ml) brown rice 3 cups (750 ml) water salt 2 sweet potatoes cut into 1 cm slices 2 teaspoon (10 ml) toasted sesame oil 1 medium red pepper chopped 2 cups (500 ml) brocoli fleurets 1 teaspoon (5 ml) toasted sesame oil 4 salmon about 170g (oz) each with or without skin 1 red onion chopped 2 garlic clove pressed or finely chopped 1 tablespoon (15 ml) ginger finely chopped 1 tablespoon (15 ml) red curry paste 1 tablespoon (15 ml) all purpose flour 2 tablespoon (10 ml) sambal oelek 14 oz (398 ml) coconut milk regular or light salt & pepper 1/4 cup (60 ml) fresh cilantro chopped
Coconut Curry Salmon Bowl with Grilled Vegetables

Coconut Curry Salmon Bowl with Grilled Vegetables

Rate this recipe
2 Votes
3-4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cup
    (375 ml)
    brown rice
  • 3 cups
    (750 ml)
    water

  • salt
  • 2
    sweet potatoes cut into 1 cm slices
  • 2 teaspoon
    (10 ml)
    toasted sesame oil
  • 1
    medium red pepper chopped
  • 2 cups
    (500 ml)
    brocoli fleurets
    You might like:

    Flyer Deals  (3)
    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    $1.99 /lb

    PRODUCT OF ONTARIO, or Product of Canada, U.s.a. or Mexico, or Product of Spain,


    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    $1.99 /lb

    PRODUCT OF ONTARIO, or Product of Canada, U.s.a. or Mexico, or Product of Spain,


    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    Tomatoes On The Vine Broccoli Crowns Stem & Leaf Clementines

    $1.99 ea.

    PRODUCT OF ONTARIO, or Product of Canada, U.s.a. or Mexico, or Product of Spain,


  • 1 teaspoon
    (5 ml)
    toasted sesame oil
  • 4
    salmon about 170g (oz) each with or without skin
    You might like:

    Flyer Deals  (4)
    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


    FRESH ATLANTIC SALMON PINWHEELS

    FRESH ATLANTIC SALMON PINWHEELS

    $6.99 ea.

    170 g, SELECTED VARIETIES


  • 1
    red onion chopped
    You might like:

    Flyer Deals  (3)
    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 2
    garlic clove pressed or finely chopped
  • 1 tablespoon
    (15 ml)
    ginger finely chopped
  • 1 tablespoon
    (15 ml)
    red curry paste
  • 1 tablespoon
    (15 ml)
    all purpose flour
  • 2 tablespoon
    (10 ml)
    sambal oelek
  • 14 oz
    (398 ml)
    coconut milk regular or light

  • salt & pepper
  • 1/4 cup
    (60 ml)
    fresh cilantro chopped
Imprimer ma sélection

Preparation

Add the rice and water in a rice cooker and follow the manufacturer’s instructions.

Preheat the oven to 200 °C (400 °F).

Line a baking sheet with parchment paper and add the sweet potatoes. Coat them with some olive oil and cook in the oven for 10 minutes.

While the potatoes are cooking, heat a large non-stick pan on medium high. Add oil and the salmon fillets. Cook for about 5 minutes on one side then set aside on a plate.

Cook the onion for 3 minutes. Add the garlic, ginger, curry paste, and flour and cook for another 2 minutes while stirring. Add the coconut milk and Sambal oelek and vigorously whisk. Season to taste, add the cilantro and place the cooked salmon fillets in the sauce. Remove from the heat and set aside in a warm spot.

When the sweet potatoes have been in the oven for 10 minutes, add the broccoli and peppers to the baking sheet and cook for another 5 minutes.

When serving, divide the cooked rice into four bowls. Place the salmon on top with a bit of sauce and the grilled vegetables on the side.

Optional: If you want, you can garnish the dish with chopped red onions, hot sauce, and fresh cilantro.

* Could also be served on a bed of quinoa, rice noodles or Soba noodles.

**Add as much hot sauce as you want!

***For the vegetables, you can also use carrots, red cabbage, green beans, or snow peas!

Source: Cynthia Marcotte

Source : Autre source

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.