Introduction
We love this salmon curry recipe and we know you will too – it’s light, fresh, and looks great on the plate. Plus, it won’t leave you feeling gluggy afterwards. The perfect meal for when you’re next entertaining!
To make sure you get all the flavour, we’ve created a coconut brown rice that’s to die for, with creamy coconut milk and fresh coriander to brighten it up. As for the curry salmon, choose your favourite curry paste for the marinade and enjoy the aromas as it cooks, then plate it up with the steamed bok choy and rice for a delicious and simple meal!
Ingredients
Method
Marinate salmon fillets in curry paste for 1 hr minimum, or overnight if possible
Prepare rice by running until the water runs clear then in a medium pot over high heat, add rice, water and coconut milk.
Bring to boil, stir only once, lower heat and cover to cook for approximately 10-15 minutes or until rice is tender. Fluff rice up with a fork and mix in chopped coriander
Slice bok choy lengthways and steam for 2 minutes
Over a BBQ hot plate, medium pan or wrapped in foil and placed in the oven, cook salmon to liking, approx 8 – 10 minutes
Place the salmon over the coconut rice with bok choy. Serve with lemon juice, cracked pepper and coriander
