Crispy Salmon with Coconut Creamed Spinach
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Crispy Salmon with Coconut Creamed Spinach
Recipe Courtney Roulston
Ingredients
1 cup Coles brown basmati rice
2 tbsp Squeaky Gate extra virgin olive oil
1 small brown onion, diced
2 cloves garlic, chopped
2 tsp ginger, julienne
½ tsp Pattu ground cumin
¼ tsp Pattu ground turmeric
½ tsp Pattu garam masala
150g baby spinach leaves
150ml coconut cream
2 x 180g Salmon, Skin on
sea salt to taste
¼ cup coriander sprigs to serve
1 long red chilli, chopped
2 lemon wedges to serve
2 x medium Raco frypan
Method
Place the rice along with 1 cup boiling water into a small pot. Bring up to a simmer, and once the water has been absorbed, turn the heat down to very low, cover with a lid and leave to steam for 15 minutes, or until fluffy and cooked through.
Heat a non-stick frying pan over a medium heat and add in 1 tablespoon of the extra virgin olive oil. Add in the onion and cook for 1-2 minutes before adding in the garlic and ginger and stir-fry for 1 minute, or until fragrant. Add in the spices and toast off before mixing through the spinach and the coconut cream. Gently simmer for 3-4 minutes to wilt the spinach and thicken the sauce.
Meanwhile, heat a non-stick frying pan over a medium heat. Rub the remaining oil over the salmon and season the skin side with sea salt. Cook the salmon, skin side down for 5 minutes, or until golden and crisp. Turn over and cook for 1-2 minutes on the second side, then turn off the heat and allow the salmon to rest in the pan for a couple of minutes to gently finish cooking the fish through.
To serve, place the rice into serving bowls and spoon in the spinach and coconut sauce. Top with the salmon and scatter over chopped chilli, coriander and lemon weges.
