Seared Salmon & Fragrant Coconut Sauce
with Garlicky Greens
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
it's salmon, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent salmon to new heights. With a generous helping of garlicky greens, it's all you need to create a meal fit for royalty! We’ve replaced the broccoli in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Pea Pods
1
Carrot
1 packet
Coconut Milk
2
Garlic
1 packet
Green Beans
1 sachet
Mumbai Spice Blend
280 g
Salmon
(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)
Not included in your delivery
1 drizzle
white wine vinegar
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Trim pea pods. Thinly slice carrot into rounds. Finely chop garlic. Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add pea pods, carrot and green beans and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1-2 minutes.
• Set aside on serving plates.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend, stirring until fragrant, 1 minute.
• Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes.
• Divide seared salmon between plates with the garlicky greens.
• Spoon over fragrant coconut sauce to serve. Enjoy!
