Red Curry Salmon with Coconut Quinoa and Sugar Snap Peas
Ingredients
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1 cup white quinoa
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1½ cups light coconut milk
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½ teaspoon salt
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1 tablespoon canola oil
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1 tablespoon coconut oil
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1 tablespoon Thai red curry paste
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1 teaspoon fish sauce
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the quinoa
On the June Pan, combine the quinoa, coconut milk and salt. Stir gently to combine, then spread the quinoa out in an even layer across the June Pan.
1 cup white quinoa
1½ cups light coconut milk
½ teaspoon salt
June Pan
measuring cups
liquid measuring cup
measuring spoons
spatula
Cover
Cover the June Pan tightly with foil.
foil
Bake the quinoa
Transfer the June Pan to the middle shelf of the June Oven. Cook 30 minutes, until the quinoa is tender and the coconut milk is absorbed. Do not open the June Oven door while cooking. June will notify you when the quinoa is ready. If the quinoa has not absorbed all the coconut milk, follow on-screen instructions to continue cooking.
June Oven
Make the curry glaze
In large bowl, combine the oil, coconut oil, curry paste, fish sauce, brown sugar and salt. Zest the lime directly into the bowl. Mix to form the curry glaze.
1 tablespoon canola oil
1 tablespoon coconut oil
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
1 teaspoon light brown sugar
½ teaspoon salt
1 lime
zester
large bowl
Marinate the fish
Add the salmon and and rub until all pieces are fully covered. Refrigerate until ready to use, at least 10 minutes up to 24 hours.
4 salmon fillets
Prepare the snap peas
Add the sugar snap peas to a medium bowl. Add the oil, salt and red pepper flakes and toss to combine.
6 ounces sugar snap peas
2 teaspoons canola oil
¾ teaspoon salt
4 salmon fillets
medium bowl
⅛ teaspoon red pepper flakes
Add the salmon
Remove the quinoa from the June Oven and set on a cooling rack. Working slowly to avoid steam burns, carefully remove the foil. Remove the salmon from the marinade and wipe off any excess. Place the salmon fillets skinned-side down along each side of the June Pan to form an open rectangle in the middle.
cooling rack
Add the snap peas
Place the sugar snap peas in the center and corners of the June Pan, covering the quinoa but not the fish.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below. Recommended settings are prepopulated.
June Food Thermometer
Roast the salmon and snap peas
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the salmon until it’s cooked to your preference, 12-16 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Rest and serve
Remove the June Pan from the June Oven. Transfer the food to plates and allow the salmon to rest 3 minutes before garnishing with chopped cilantro and flaky sea salt, if using. Serve hot.
1 teaspoon flaky sea salt
¼ cup chopped cilantro