Salmon in Mustard Coconut Curry
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Salmon in Mustard Coconut Curry

with rice

Tags:
Quick
Allergens:
Fish
Mustard
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

120 grams

Peas

1 unit(s)

Onion

150 grams

Rice

1 sachet(s)

Ground Turmeric

60 grams

Baby Spinach

1 sachet(s)

Mustard

(Contains Mustard)

1 pack(s)

Coconut Milk

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3232 kJ
Energy (kcal)773 kcal
Fat33.8 g
of which saturates17.4 g
Carbohydrate74.8 g
of which sugars9.1 g
Dietary Fiber0.2 g
Protein33 g
Cholesterol0 mg
Salt0.76 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pan with Lid

Instructions

1

Boil a large pot of salted water for the rice.

Add the rice and half the turmeric and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

2

While the rice cooks, halve, peel and thinly slice the onion.

Place a pan over medium-high heat with a drizzle of oil. Add the onion to the pan and fry until softened stirring occasionally, 4-5 mins.

Meanwhile, remove the skin from the salmon, tilt the blade slightly towards the skin of the fish to avoid removing too much flesh. Slide the blade along the length of the fillet, holding the skin tab firmly with your hand.

 

3

Add the mustard, coconut milk and half the dried chilli flakes (use less if you dont like the heat) to the pan and mix well to combine.

Pop in the spinach and peas and mix well. Bring the stew to a boil. Add a splash of water if you feel it's too thick.

Season to taste with salt and pepper.

Put the salmon over the stew, and sprinkle it with the remaining turmeric.

Cover and cook for 4-6 mins, until the fish is cooked.

IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

 

4

Divide between plates.

Top with the coconut stew and salmon. Garnish with as much remaining dried chilli flakes as you'd like.