Danie główne
Poached Salmon Coconut Lime Curry
30 minPorcje: 4Nutri-Score C€€
C
30 min
30 minPoached Salmon Coconut Lime Curry
czego potrzebujesz
Składniki
salmon fillets (cut into 4 pieces, patted dry)Ryby4 kawałki
garlic (chopped)Warzywa i owoce4 kawałki
ginger (1 inch piece, chopped)Warzywa i owoce1 kawałek
fresh red chilies (chopped)Warzywa i owoce3 kawałki
palm sugar (2 tsp or more)Spiżarnia10 g- fish sauce (a few splashes)Spiżarnia15 ml
- coconut cream (1 can)Spiżarnia400 ml
lime (juiced, plus zest of half a lime)Warzywa i owoce1 kawałek
salt (to taste)Przyprawy5 g- red curry paste (1 1/2 tbsp)Spiżarnia25 g
- cilantro (chopped, for garnish)Warzywa i owoce10 g
spring onion (sliced, for garnish)Warzywa i owoce2 kawałki
white rice (cooked, for serving)Produkty zbożowe300 g
na porcję
Wartości odżywcze
658kcal
- Węglowodany
- 65 g
- Białko
- 26 g
- Tłuszcz
- 33 g
czego użyjesz
Przybory
Patelnia
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 1
Chop the aromatics
- Chop the garlic, ginger and fresh chilies.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Garnish and serve
- Sprinkle cilantro and spring onion on top.
- Serve over white rice with plenty of the curry sauce.
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