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    Home » Recipes » Gluten Free

    Seared Salmon & Tomato Chutney with Cranberry Bean & Spinach Stew

    Modified: Apr 23, 2023 · Published: Oct 27, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Tender, pan-seared salmon is placed atop a coconut-y cranberry bean and spinach stew, then topped with a sweet-and-tangy tomato chutney.

    This was another winning meal from Blue Apron. This dish is bursting with comforting Indian-infused spices. My stew didn't get very thick, but it tasted great. I especially enjoyed the tomato chutney - it would be great paired with a variety of proteins. Yum!

    Seared Salmon & Tomato Chutney with Cranberry Bean & Spinach Stew

    Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

    4 Ounces Fresh Cranberry Beans
    2 Skinless Salmon Fillets
    1 Ounce Spinach
    1 Bunch Cilantro
    1 Tomato
    1 Yellow Onion
    2 Tablespoons Ghee
    1 5.5-Ounce Can Light Coconut Milk
    1 Teaspoon Madras Curry Powder
    1 Tablespoon Tamarind Concentrate
    1 Teaspoon Chutney Spice Blend (Mustard Seeds, Cumin Seeds, Ground Cardamom, Chili Powder)

    See Blue Apron for the full recipe.

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    Reader Interactions

    Comments

    1. cheri

      October 27, 2014 at 11:10 am

      Salmon is one of my favorites, love how you prepared it!

      Reply
    2. Joanne (eats well with others)

      October 28, 2014 at 11:23 am

      whoa! I think this is my favorite blue apron dish you've posted so far!!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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