Plat
Poached Salmon Coconut Lime Curry
30 minPour 4Nutri-Score C€€
C
30 min
30 minPoached Salmon Coconut Lime Curry
ce qu’il vous faut
Ingrédients
salmon fillets (cut into 4 pieces, patted dry)Poissons4 morceaux
garlic (chopped)Fruits et légumes4 morceaux
ginger (1 inch piece, chopped)Fruits et légumes1 morceau
fresh red chilies (chopped)Fruits et légumes3 morceaux
palm sugar (2 tsp or more)Épicerie10 g- fish sauce (a few splashes)Épicerie15 ml
- coconut cream (1 can)Épicerie400 ml
lime (juiced, plus zest of half a lime)Fruits et légumes1 morceau
salt (to taste)Épices5 g- red curry paste (1 1/2 tbsp)Épicerie25 g
- cilantro (chopped, for garnish)Fruits et légumes10 g
spring onion (sliced, for garnish)Fruits et légumes2 morceaux
white rice (cooked, for serving)Céréales300 g
par portion
Nutrition
658kcal
- Glucides
- 65 g
- Protéines
- 26 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Chop the aromatics
- Chop the garlic, ginger and fresh chilies.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Garnish and serve
- Sprinkle cilantro and spring onion on top.
- Serve over white rice with plenty of the curry sauce.