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Salmon in a Creamy Curry Sauce

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Salmon in a Creamy Curry Sauce

with spinach, broccoli, basmati rice, cashews and cilantro

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
6%
sugar 2g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg