- x2 Premium Fresh Huon Salmon Portions, skin off
- 1 tsp curry powder
- 3 garlic cloves, crushed
- 2 Tbsp extra virgin olive oil
- 1⁄2 tsp salt
- 2cm piece of ginger, grated
- 1 Tbsp lemongrass paste
- 1 Tbsp red curry paste
- 1 tsp chilli flakes
- 270ml coconut milk
- 1 Tbsp soy sauce, salt reduced
- 1 lime, juiced
- 4 cups fresh spinach, chopped
- 1 cup green beans, trimmed, halved
- ½ bunch coriander
- ¾ cup basmati rice
Cook rice according to packet instructions.
Preheat the oven to 200°C. Line a baking sheet with baking paper.
To prepare salmon
Mix the spices and the olive oil to make a paste. Place the salmon on the baking sheet. Rub the paste over the salmon. Transfer to oven and cook for around 10 minutes.
To prepare the curry
Heat a drizzle of olive oil over medium heat. Add garlic, ginger, lemongrass chilli flakes and sauté for 5 minutes. Add curry paste and cook for a further 3 minutes. Add coconut milk and 1/4 cup water. Add soy sauce and lime juice. Add green beans and spinach. Cook for around 3-5 minutes.
Remove salmon pieces from oven and transfer to pan with curry mix. Coat salmon with curry mixture and cook for 2-3 minutes. Remove from heat.
To serve, layer some cooked rice in a bowl. Top rice with salmon and curry mixture. Sprinkle with fresh coriander and a squeeze of lime and season with pepper.