Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati



  • 2 pints fresh brussels sprouts, cut in half
  • 1 acorn squash, split, seeds removed and cubed
  • 1 red onion, diced
  • 2 tbs olive oil
  • 3 tbs curry powder, divided
  • Salt and pepper
  • 2-4 salmon filets
  • ½ teas lemon juice
  • For the Sauce:
  • ½ cup tahini sauce
  • 1 tbs honey
  • 1 teas curry powder
  • Salt and pepper
  • 1 teas lemon juice
  • For the Rice
  • 1 bag Success® Basmati Rice, boiled per instructions
  • 1 tbs olive oil
  • 1 egg, beaten
  • 1 tbs curry tahini sauce
  • Cilantro


Preheat the oven to 425 and line a baking sheet with foil. In a large bowl, toss the chopped vegetables with oil and 2 tbs curry powder. Arrange in a single layer on the prepared baking sheet and season with salt and pepper. Bake for 10 minutes.

Meanwhile, pat the salmon dry and rub with remaining curry. Season with salt and a dash of lemon juice.

After 10 minutes, carefully remove the baking tray and flip the veggies with a spatula. Nestle the salmon into the baking dish in between the veggies. Return to oven and bake for 12 to 15 minutes longer, until the fish easily flakes with a fork.

Meanwhile, make the rice and sauce. Whisk the tahini with the honey, curry powder, lemon juice, and salt and pepper to taste. Set aside.

In a large skillet, heat the remaining oil for the rice over medium-high heat. Add the egg and scramble for a moment. Before the egg is still a little wet, stir in the cooked Basmati rice and 1 tbs of the curry tahini sauce. Stir to combine and ‘fry’ the rice.

Spoon the rice onto plates. Top with the roasted veggies and a salmon filet. Spoon the Tahini Sauce over top as desired. Garnish with cilantro.


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