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Thai Coconut-Basil Salmon


Omega-rich salmon filet poached in a vibrant sauce, of coconut milk, green curry paste, and basil. Red pepper and kale add colour and crunch. Served with rice (white or brown).

12 Minutes Stovetop Calories


Thaw completely in fridge. Cook rice (included). Heat a little oil in a skillet or covered sauté pan over medium heat. Add salmon (discard any excess liquid in bag), pour sauce overtop, add 2/3 c. water & stir gently (SPLIT orders add only 1/3 c. water). Pan should be sized so that the salmon is mostly submerged in liquid. Bring to a boil, then reduce heat, cover and simmer 8-10 min, until cooked through and fish flakes easily with a fork (internal temp 158F/70C). Ladle into bowls with rice & enjoy. Suggested Sides: Our Asian Stir-Fry Veggies.

Salmon, Thai curry sauce, coconut milk, water, kale, mushrooms, red pepper, chopped basil, green onion, salt, pepper, rice (white or brown)

Nutrition Facts

6 Servings Per Main Dish. Rice not included.

Amount Per Serving
Calories 301
Total Fat 18g
Saturated Fat 13g
Cholesterol 12mg
Sodium 491mg
Total Carbohydrate 44g
Fiber 1g
Sugar 7g
Protein 26g
Weight 6 kg
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