Curried Coconut Salmon & Green Beans
If you’re looking for an easy one dish meal, this is a delicious way to enjoy salmon, you’ll love this one. Not only is this salmon curry moist and somewhat buttery, it’s also healthy and comforting.
Ingredients
- 4 pieces salmon fillets skinless (cut each into 5 cubes)
- 2 tbsp rapeseed oil or oil of your preference
- 1 onion finely chopped
- 2 garlic cloves minced
- 220 g French green beans cut into ½ inch pieces (top and tail each end)
- 200 g spinach leaves (fresh or frozen)
- 1 x 400ml coconut milk my preference is organic
- 2 tsp coconut sugar or your preference of sugar
- 3 tbsp garam maasla
- 1 tbsp toasted sesame seeds
- sea salt
- white pepper
- cracked black pepper
Garnish
- coriander
Instructions
- Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- In a large circular casserole oven proof dish, sauté the onions until soft and translucent over a gentle heat for about 10 minutes. Then season gently with white pepper and sea salt. Add the chopped French green beans, and continue to cook for 5 minutes. Add the minced garlic and then gradually stir in the spinach and cook until wilted for about 5 minutes. Stir in the coconut sugar, garam masala and season with sea salt and white pepper over a gentle heat. Add the coconut milk and continue to cook for 5 minutes.
- Insert the pieces of salmon around the dish, slightly wedged into the sauce. Season the top of each piece of salmon with a twist of cracked black pepper and sea salt. Sprinkle each piece of salmon with toasted sesame seeds.
- Baked in the pre-heated oven for 10- 12 minutes, or if you like it well done 15 minutes. Remove from the oven.
- Sprinkle with coriander.
Notes
Lisa’s Tip - What I love about this dish, besides it tasting so damn good is, that it’s one of those recipes that I would call a “no-fuss meal”. It’s a big flavoured on-dish meal that comes together in a little more than half an hour, making it ideal for a weeknight dinner or al fresco dining. You can enjoy this dish “as is”, but I would recommend serving this creamy sauce over quinoa, cauliflower rice or rice or rice noodles for a well-balanced, filling meal. If you don’t like fish, you could also fry up some cubed, skinless, chicken breast fillets and add it to the curry instead. If you wold like to keep this recipe vegetarian or vegan you can add pan fried Tofu.