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Red Curry Salmon with Coconut Quinoa and Sugar Snap Peas

Unrefined coconut oil adds a nice touch of coconut flavor to the salmon, but if you don’t have it in your pantry you can use canola or another neutral oil instead. If you do use it you may notice that the marinade clumps a bit in the fridge, but don’t be concerned--it’s just the oil solidifying and it’s totally fine. Thai red curry paste can be found in the Asian section of most supermarkets, but any type of wet curry paste will work pretty well, adding tons of flavor with barely any effort. Sweet sugar snap peas are a delicious accompaniment, but you can substitute other quick-cooking green vegetables like asparagus, green beans or broccoli florets.

Prep Time — 15 min
Cook Time — 39 min
Servings — 4
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Ingredients

1 cup white quinoa

1½ cups light coconut milk

½ teaspoon salt

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

4 salmon fillets

6 ounces sugar snap peas

2 teaspoons canola oil

¾ teaspoon salt

⅛ teaspoon red pepper flakes

¼ cup chopped cilantro

1 teaspoon flaky sea salt

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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 $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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

Bake the quinoa

Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the quinoa is tender and the coconut milk is absorbed. 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, 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

medium bowl

⅛ teaspoon red pepper flakes

Add the salmon

Remove the quinoa from the June Oven and set on a cooling rack. 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

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