- Dairy free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- High in protein
- Egg free
Loaded with spices, this one-pan yellow curry salmon is perfect for busy weeknights.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 4 Coles Responsibly Sourced* Tasmanian Salmon Portions Skin On
- 1 red onion, cut into wedges
- 4cm-piece ginger, peeled, cut into matchsticks
- 1/4 cup (75g) yellow curry paste
- 400ml can coconut milk
- 1 lime, rind finely grated, juiced
- 2 tsp brown sugar
- 2 tsp fish sauce
- 1 bunch pak choy, cut into wedges
- Steamed jasmine rice, to serve
Pickled cucumber
- 1 Lebanese cucumber, thinly sliced
- 2 tsp caster sugar
- 1 tsp salt
- 2 tbs white vinegar
- 1 birdseye red chilli, thinly sliced (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large deep non-stick frying pan over medium-high heat. Spray the salmon with olive oil spray and season. Cook the salmon, skin-side down, for 1-2 mins or until crisp. Turn and cook for a further 1-2 mins or until light golden. Transfer to a plate.
Step 2
Add the onion and ginger to the pan and cook, tossing, for 1-2 mins or until light golden. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the coconut milk and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Stir in the lime rind, lime juice, sugar and fish sauce. Season.
Step 3
Add the pak choy and salmon to the pan and cook for 5 mins or until pak choy is tender and salmon is cooked to your liking.
Step 4
Meanwhile, to make the pickled cucumber, combine cucumber, sugar, salt, vinegar and chilli, if using, in a small bowl. Set aside for 5 mins to soak.
Step 5
Top the curry with a little pickled cucumber mixture. Serve with the rice and remaining pickled cucumber.
Recipe tip
Serve with mint sprigs, coriander sprigs, shredded kaffir lime leaves and thinly sliced red chilli
COOK. STORE. SAVE
Use it up
This fragrant curry is a great way to use up any leftover veggies in the fridge – think green beans, carrot, capsicum and baby broccoli. Just add them to the pan in step 3.
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Yellow salmon curry
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 4 Coles Responsibly Sourced* Tasmanian Salmon Portions Skin On
- 1 red onion, cut into wedges
- 4cm-piece ginger, peeled, cut into matchsticks
- 1/4 cup (75g) yellow curry paste
- 400ml can coconut milk
- 1 lime, rind finely grated, juiced
- 2 tsp brown sugar
- 2 tsp fish sauce
- 1 bunch pak choy, cut into wedges
- Steamed jasmine rice, to serve
Pickled cucumber
- 1 Lebanese cucumber, thinly sliced
- 2 tsp caster sugar
- 1 tsp salt
- 2 tbs white vinegar
- 1 birdseye red chilli, thinly sliced (optional)
Description
Loaded with spices, this one-pan yellow curry salmon is perfect for busy weeknights.
Method
Step 1
Heat a large deep non-stick frying pan over medium-high heat. Spray the salmon with olive oil spray and season. Cook the salmon, skin-side down, for 1-2 mins or until crisp. Turn and cook for a further 1-2 mins or until light golden. Transfer to a plate.
Step 2
Add the onion and ginger to the pan and cook, tossing, for 1-2 mins or until light golden. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the coconut milk and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Stir in the lime rind, lime juice, sugar and fish sauce. Season.
Step 3
Add the pak choy and salmon to the pan and cook for 5 mins or until pak choy is tender and salmon is cooked to your liking.
Step 4
Meanwhile, to make the pickled cucumber, combine cucumber, sugar, salt, vinegar and chilli, if using, in a small bowl. Set aside for 5 mins to soak.
Step 5
Top the curry with a little pickled cucumber mixture. Serve with the rice and remaining pickled cucumber.