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Poached Salmon Coconut Lime Curry
30 Min.Für 4Nutri-Score C€€
C
30 Min.
30 Min.Poached Salmon Coconut Lime Curry
was Sie brauchen
Zutaten
salmon fillets (cut into 4 pieces, patted dry)Fisch4 Stücke
garlic (chopped)Obst & Gemüse4 Stücke
ginger (1 inch piece, chopped)Obst & Gemüse1 Stück
fresh red chilies (chopped)Obst & Gemüse3 Stücke
palm sugar (2 tsp or more)Vorräte10 g- fish sauce (a few splashes)Vorräte15 ml
- coconut cream (1 can)Vorräte400 ml
lime (juiced, plus zest of half a lime)Obst & Gemüse1 Stück
salt (to taste)Gewürze5 g- red curry paste (1 1/2 tbsp)Vorräte25 g
- cilantro (chopped, for garnish)Obst & Gemüse10 g
spring onion (sliced, for garnish)Obst & Gemüse2 Stücke
white rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
658kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 26 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Bratpfanne
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Chop the aromatics
- Chop the garlic, ginger and fresh chilies.
- Schritt 2
Sear the salmon
- Pat the salmon dry and sprinkle with salt.
- Sear in a pan over high heat until colored on both sides, about 2 minutes per side, cooking only about halfway through.
- Remove the salmon from the pan.
- Schritt 3
Saute the aromatics and curry paste
- In the same pan, saute the garlic, ginger and chili until golden brown.
- Add the red curry paste and cook it down until dark and red.
- Schritt 4
Build the coconut curry sauce
- Add the coconut cream and mix to combine.
- Stir in the palm sugar, lime zest and lime juice.
- Add a few splashes of fish sauce and salt, then mix to combine.
- Schritt 5
Poach the salmon
- Place the salmon back in the pan and spoon the coconut mixture over it.
- Cover with a lid and cook until fully cooked through but still soft and flaky, about 10 minutes.
- Schritt 6
Garnish and serve
- Sprinkle cilantro and spring onion on top.
- Serve over white rice with plenty of the curry sauce.