This a a great way to make salmon more interesting and to make a little salmon go further (it’s very expensive here in Australia!) It’s also quick and easy and full of flavour. Ideally you will need a large saute pan with a lid.
2 salmon steaks sliced in half lengthways
2 cloves garlic crushed
1 red chilli finely sliced
2 cm piece of ginger finely grated
a good handful of finely sliced carrot (julienne)
1/2 red pepper finely sliced (julienne)
1/2 yellow pepper finely sliced (julienne)
a good handful of mange tout (snow peas) trimmed and sliced in half diagonally
1 tablespoon curry paste
1 can reduced fat coconut milk
1 handful of fresh coriander roughly chopped
Lightly spray pan with oil and then add all vegetables and stir. Let the vegetables cook for a few minutes and then add the curry paste and the coconut milk.
Give it a good stir and add salt and pepper to taste.
Allow the sauce to bubble and then place the salmon steaks on top of the sauce and put lid on. The salmon will only take about 5 minutes to cook.
When the salmon has turned pale add the coriander and stir.
Taste again and add more curry paste/salt and pepper if needed.
Serve on a bed of basmati rice with a wedge of lime – heavenly!