Salmon in a Creamy Curry Sauce
with spinach, broccoli, basmati rice, cashews and cilantro
Informations supplémentaires
30 min.
|
778 kcal
|
easy
|
|
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
6%
sugar
2g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg