Spiced Salmon with Coconut Cucumber Salad
1 T mild curry powder
1 ½ T olive oil
6-8 fresh curry leaves (optional)
4 x 160g pin-boned portions, skin off
Salt & pepper
Pappadams, to serve
Coconut & cucumber salad
1 small telegraph cucumber, peeled, finely chopped
4 T desiccated coconut
1 carrot, finely chopped
2 tomatoes, finely chopped
1 long green chilli, seeds removed, finely chopped
1 C coriander leaves, chopped, plus extra leaves to garnish
2 t black sesame seeds
1/3 cup olive oil
1 ½ T lime juice
½ t curry powder
1 t brown sugar
- 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.
- 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, brown sugar and curry powder, then toss through the salad.
- Heat the remaining oil in a large non-stick frypan over medium heat, add the salmon and cook for 3-4 minutes each side until just cooked through. Serve the salmon with salad and pappadams. Sprinkle with extra coriander to serve.
Recipe adapted from taste.com.au
To order salmon for this recipe, click here!