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Spiced salmon with coconut & cucumber salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Try succulent spiced Indian salmon fillets atop a crisp cucumber and coconut salad.
Ingredients:
  • 10.00 gm mild curry powder
  • 27.30 gm olive oil
  • 6-8 fresh curry leaves (optional)*
  • 4 x 180g skinless salmon fillets, pin-boned
  • Pappadams, to serve
  • 1 small telegraph cucumber, peeled, finely chopped
  • 27.20 gm desiccated coconut
  • 1 carrot, finely chopped
  • 2 vine-ripened tomatoes, finely chopped
  • 1 long green chilli, seeds removed, finely chopped
  • 250.00 ml coriander leaves, chopped, plus extra leaves to garnish
  • 6.00 gm black sesame seeds*
  • 80ml olive oil
  • 31.50 gm lime juice
  • 1.25 gm curry powder
Instructions:
  • Mix curry powder and 1 tablespoon of oil in a bowl, along with curry leaves if preferred. Coat salmon evenly with the mixture and let it sit.
  • Combine cucumber, coconut, carrot, tomato, chili, coriander, and sesame seeds in a bowl. Drizzle with olive oil, lime juice, and curry powder, then toss to coat evenly.
  • In a large non-stick frypan over medium heat, heat the remaining oil. Add the salmon and cook for 2-3 minutes on each side until cooked through. Serve the salmon with salad and pappadams. Sprinkle with extra coriander before serving.

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