Only $42/month or $499. 100 day risk-free trial.

Red Curry Salmon with Coconut Quinoa and Sugar Snap Peas

Ingredients

1 cup white quinoa

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

teaspoon red pepper flakes

¼ cup chopped cilantro

1 teaspoon flaky sea salt

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

App Store

Join our newsletter to stay up to date on features and releases

Your cart

Shipping and discount codes are added at checkout.
Subtotal
Back in stock! Shipping now.

Recommended Accessories