Salmon Fillet with Coconut & Cauliflower Curry

Salmon Fillet with Coconut & Cauliflower Curry

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 12, 2020.
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Ingredients

Curry

  • 1/2 leek, finely diced
  • 1/2 cauliflower, cut into small florets
  • 1 carrot, grated
  • 2 Tbsp water
  • 1/2 pack Indian blend
  • 1/2 tsp salt
  • 1 cup chicken stock
  • 1 tsp soy sauce
  • 1/4 cup frozen peas
  • 3 Tbsp lite coconut milk

Salmon

  • 250g salmon fillet, cut into 2 pieces
  • 1/2 pack Indian blend

To Serve

  • 1/2 chilli, thinly sliced
  • 1/2 bunch coriander, leaves picked

Steps

  1. Prep curry. Prep leek, cauliflower and carrot.
  2. Cook curry. Heat a dry medium pot on medium heat. Add leek and water measure and cook for about 3-4 minutes, until soft. Add cauliflower, carrot, first measure of Indian blend and salt and cook for about 2 minutes, until combined.
  3. Add stock and soy sauce and bring to a simmer. Cover and simmer for about 15 minutes, until thick and tender. Add peas for final 3 minutes of cook time. When cooked, remove from heat and stir through coconut milk. Season to taste with salt and pepper.
  4. Prep salmon. Pat salmon dry and season with salt. Cut into 2 pieces. Coat fleshy side in second measure of Indian blend.
  5. Cook salmon. Heat a dry medium fry-pan on mediumhigh heat. Cook salmon skin-side-down for about 3 minutes, until crispy. Use a fish slice to press salmon down, ensuring all skin is touching the pan. Flip and cook for 2 more minutes for medium-rare or cooked to your liking.
  6. Prep garnishes. Prep chilli and coriander.
  7. Serve. Curry and salmon with chilli and coriander.

Nutritional Information

Energy 1831 kj
438 kcal
Protein 27.6g
Carbohydrate 12.7g
Fat 29.4g