It's time again for a dish with salmon! I really do that way too little, when it is so delicious. Today we are making coconut curry salmon with rice and bimi. Earlier I made this salmon in white wine sauce with chives and lemon made and this salmon traybake with potatoes and asparagus. All these dishes are read incredibly often on my blog, so that's why I decided to dedicate another yummy recipe to them! I haven't made a curry before and - my goodness - it turned out so well. Super creamy, flavorful and on top of that, super easy and quick. What more could you want?
Coconut curry with salmon, rice and bimi
20 minutes
Superfast
Why is salmon so healthy?
Salmon is not only super delicious, but it is also a type of fish that can offer many health benefits when you eat it, say, once a week. So why eating salmon is so healthy?
- Rich in omega-3 fatty acids: salmon is rich in omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids have anti-inflammatory properties and can lower the risk of heart disease, improve brain function and reduce inflammation.
- Good source of protein: salmon is an excellent source of high-quality protein, which is important for building and maintaining muscles and tissues in the body. Anything for those gains anyway ;). Protein also makes you feel satiated faster and longer.
- Source of vitamins and minerals: salmon also contains several important vitamins and minerals, such as vitamin B12, vitamin D, selenium and iron.
- Low in saturated fats: compared to other meats, salmon is low in saturated fats and is a healthier alternative to red meat, for example.
What you need:
2
2 salmon fillets
à 150 gr each
300 gr bimi
150 gr pandan rice
50 ml of soy sauce
250 ml sieved tomatoes
250 ml of coconut milk
1 tbsp red curry paste
1 thumb-sized piece of ginger
1 shallot
1 clove of garlic
1 tbsp butter
fresh coriander
sesame seeds
salt and pepper
olive oil
What to do:
1
Bring a pan of water to a boil and cook the rice in it according to the package directions.
2
Finely chop the ginger and shallot and squeeze the clove of garlic.
3
Pat the salmon fillets dry with a piece of kitchen paper and drizzle both sides with salt, pepper and olive oil. Massage in with your hands.
4
Heat some olive oil in a pan and let get well hot. Place the salmon fillets skin side down in the pan and fry for about 3 minutes on each side. Then remove from the pan.
5
Heat the butter in the same pan and add the ginger, garlic and shallot. Fry until the shallot is glazy. Add the soy sauce, passata, coconut milk and curry paste. Simmer gently until a smooth sauce forms. Add the salmon fillets back to the pan and simmer with the sauce.
6
Meanwhile, heat some olive oil in a frying pan and fry the bimi with a pinch of salt and pepper in it for 3 minutes until crispy.
7
Serve the salmon with the rice and bimi. Garnish with fresh parsley or cilantro and sesame seeds.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
