adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy korma salmon
Crispy korma salmon
0 Likes
Total Time:
20 minutes
Try this delicious and simple salmon dish with crispy skin, flavorful spices, fluffy coconut rice, and tangy cucumber pickle for a delightful meal.
Ingredients:
  • 1 lemon
  • white wine vinegar
  • 1 x 500 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
  • 1 heaped teaspoon Patak’s korma spice paste
  • 3 sprigs of rosemary optional
  • 1 mug of basmati rice (approx. 300g)
  • 45 g coconut cream
  • 1 fresh red chilli
  • ½ a bunch of fresh coriander (15g)
Instructions:
  • Measure out rice and pour into a pan. Add boiling water, sea salt, and coconut cream. Cut chili and lemon, adding them to the pan. Cover and cook for 12 minutes until rice absorbs liquid. For cucumber pickle, score cucumber skin, slice, then season and pickle. Cook fish in a hot pan with oil, skin-side down, pressing gently. Coat fish with korma paste mixed with lemon juice using rosemary. Cook for 5 minutes, then flip and cook for 6 more minutes. Let fish rest. Remove chili and lemon from rice. Transfer rice to a bowl, top with sliced chili and lemon zest. Serve salmon with rice and cucumber pickle.

Similar Recipes