[Quick/Easy] NZ Double Seared Salmon & Thai Yellow Curry Sauce
with Butter Rice & Radish Tomato Salad- Fish
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
1
Tomato
560 g
Salmon
(Contains: Fish; )
1 packet
Ginger & Lemongrass Paste
(Contains: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs, May contain traces of allergens; )
1 packet
Yellow Curry Paste
1 packet
Coconut Milk
1 packet
Basmati Rice
1 packet
Mixed Salad Leaves
2
Radish
Nutrition Values
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, return to saucepan with ½ the butter and stir to combine. Cover to keep warm and set aside.
• While rice is cooking, finely chop garlic. • Roughly chop tomato. Thinly slice radish.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel and season both sides. When oil is hot, add salmon skin side down, and cook until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return saucepan to a medium heat with remaining butter and a drizzle of olive oil. Cook ginger and lemongrass paste, garlic and yellow curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, brown sugar and a splash of water. Cook until slightly thickened, 1-2 minutes. Spicy: You may find the curry paste hot! Add less if you're sensitive to heat TIP: Patting skin dry helps it crisp up in the pan!
• In a medium bowl, combine mixed salad leaves, tomato, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid butter rice between bowls. Top with seared salmon and spoon over Thai yellow curry sauce. Serve with radish tomato salad. Enjoy!
