Spiced salmon with coconut & cucumber salad

0
170
Spiced salmon with coconut & cucumber salad
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Serve these amazing spiced Indian salmon fillets on refreshing cucumber and coconut salad.

Featured in
Nutrition information, Salmon recipes

Ingredients

  • 1 tablespoon mild curry powder
  • 1 1/2 tablespoons olive oil
  • 6-8 fresh curry leaves (optional)*
  • 4 x 180g skinless salmon fillets, pin-boned
  • Pappadams, to serve

Coconut & cucumber salad

  • 1 small telegraph cucumber, peeled, finely chopped
  • 4 tablespoons desiccated coconut
  • 1 carrot, finely chopped
  • 2 vine-ripened tomatoes, finely chopped
  • 1 long green chilli, seeds removed, finely chopped
  • 1 cup coriander leaves, chopped, plus extra leaves to garnish
  • 2 teaspoons black sesame seeds*
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon curry powder

Method

  • Step 1
    In a bowl, combine the curry powder with 1 tablespoon of the oil and the curry leaves, if using. Add salmon and coat well in mixture. Set aside.
  • Step 2
    For the salad, place the cucumber, coconut, carrot, tomato, chilli, coriander and sesame seeds in a bowl, and toss to combine. Mix together the olive oil, lime juice and curry powder, then toss through the salad.
  • Step 3
    Heat the remaining oil in a large non-stick frypan over medium heat, add the salmon and cook for 2-3 minutes each side until just cooked through. Serve the salmon with salad and pappadams. Sprinkle salmon with extra coriander.

  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 2737 kj

    Energy

  • 50g

    Fat Total

  • 12g

    Saturated Fat

  • 4g

    Fibre

  • 46g

    Protein

  • 117mg

    Cholesterol

  • 101.7mg

    Sodium

  • 5g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve

Notes

* Fresh curry leaves are available from specialist greengrocers. Black sesame seeds are from Asian food shops and selected supermarkets.

  • Author: Valli Little
  • Image credit: William Meppem
  • Publication: delicious.

Source: taste.com.au

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