Spiced salmon with coconut & cucumber salad

Cooking Fish Spiced salmon with coconut & cucumber salad

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

Lables: Low carb Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  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.
  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.
  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.

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1 tbsp mild curry powder
1 1/2 tbsp olive oil
6-8 fresh curry leaves *
4 x 180g skinless salmon fillets, pin-boned
Pappadams, to serve
1 small telegraph cucumber, peeled, finely chopped
4 tbsp 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 tsp black sesame seeds*
1/3 cup olive oil
1 1/2 tbsp lime juice
1/2 tsp curry powder

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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