Curry-Spiced Salmon and Coconut Rice

Nutrition per serve

Ingredients

• 150g basmati rice
• 200ml coconut milk
• 50g baby spinach leaves
• 1pcs carrot
• 1pcs zucchini
• 1clove garlic
• 1bunch mint
• 130g natural yoghurt
• 5g vadouvan curry powder
• 2pcs Tasmanian salmon fillets
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook coconut rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 150ml of the coconut milk and 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Remove from the heat, quickly add the spinach, cover and stand for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot and zucchini lengthwise, then thinly slice. Crush or finely chop the garlic. Coarsely chop the mint leaves, discarding the stems.
3. Step 3 — Make mint yoghurt
   Put the yoghurt, mint and remaining coconut milk in a bowl, season with salt and pepper and stir to combine.
4. Step 4 — Prep and cook salmon
   SALMON OPTION Combine the curry powder and 2 tsp oil in a large bowl. Add the salmon and turn to coat. Heat 2 tsp oil in a medium frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until skin is crisp and golden. Reduce heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Cook vegetables
   Heat 2 tsp oil in the same pan over medium-high heat. Cook the carrot, covered, stirring occasionally, for 3 mins. Add the zucchini and garlic and cook, covered, stirring occasionally, for 3 mins or until the vegetables are tender.
6. Step 6 — Get ready to serve
   Add the vegetables to the coconut rice and stir with a fork to combine. Taste, then season with salt and pepper. Divide the coconut rice and salmon among bowls. Drizzle with the mint yoghurt to serve.

Allergens

Milk, Sulphites, Fish