Salmon in a Creamy Curry Sauce

Informations supplémentaires

30 min. | 778 kcal | easy | Spicy | Printable version

1. Setup Finely chop the spinach and shallot. Cut the broccoli into small pieces. Chop the nuts. Cut the lime into quarters.

2. Cook the rice Bring a pot with 310 ^2P | 430 ^3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until tender.

3. Cook the salmon Heat a skillet over medium-high heat. Roast the cashews 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil to the pan and reduce the heat to medium. Season the salmon with salt and pepper. Cook the salmon in the pan for 2-3 minutes on each side. Remove from the skillet.

4. Cook the broccoli Add a drizzle of oil to the pan if needed. Add the shallot, broccoli and 1 tbsp. of butter and cook for 3-4 minutes. Add the curry paste to taste (spicy!), curry powder and spinach and cook for 2 minutes.

5. Add the cream Add the coconut milk and 1/3 ^2P | 1/2 ^3P cup of water, mix and bring to a boil. Carefully add the salmon to the pan, reduce the heat to low and simmer for 2 minutes to warm the salmon. Season to taste.

6. Plate your dish Garnish the salmon with the cashews, cilantro and lime juice to taste. Serve with the rice. Bon appétit!

2unitSalmon Fillets

15mlRed Curry Paste

180mlCoconut Milk

40gBaby Spinach

140gBasmati Rice

1unitShallot

1unitLime

30gCashews

1unitBroccoli

1unitCilantro

4gCurry Powder

What you need pot, pan, spatula

778 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 67g

22%

fat 40g

62%

cholesterol 124mg

41%

fiber 3g

12%

protein 36g

saturated 15g

75%

sodium 135mg

sugar 2g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg