Plato principal
Poached Salmon Coconut Lime Curry
30 minPara 4Nutri-Score C€€
C
30 min
30 minPoached Salmon Coconut Lime Curry
lo que necesita
Ingredientes
salmon fillets (cut into 4 pieces, patted dry)Pescado4 piezas
garlic (chopped)Frutas y verduras4 piezas
ginger (1 inch piece, chopped)Frutas y verduras1 pieza
fresh red chilies (chopped)Frutas y verduras3 piezas
palm sugar (2 tsp or more)Despensa10 g- fish sauce (a few splashes)Despensa15 ml
- coconut cream (1 can)Despensa400 ml
lime (juiced, plus zest of half a lime)Frutas y verduras1 pieza
salt (to taste)Especias5 g- red curry paste (1 1/2 tbsp)Despensa25 g
- cilantro (chopped, for garnish)Frutas y verduras10 g
spring onion (sliced, for garnish)Frutas y verduras2 piezas
white rice (cooked, for serving)Cereales300 g
por ración
Nutrición
658kcal
- Carbohidratos
- 65 g
- Proteínas
- 26 g
- Grasas
- 33 g
lo que usará
Utensilios
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 1
Chop the aromatics
- Chop the garlic, ginger and fresh chilies.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Garnish and serve
- Sprinkle cilantro and spring onion on top.
- Serve over white rice with plenty of the curry sauce.