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Pan seared salmon

Name: Pan seared salmon
Cook time: 20 min
Yield: 4
Cuisine: Goa, India

with coconut and tamarind sauce

Ready in around 20 mins

RECIPE FACT:

Over a third of Goa is covered in forest.

Nutritional Info:

Energy: 3188kj (762Kcal)
Protein: 39g
Carbohydrate: 59g
Fat: 47g
Contains: Fish

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the bok choy and discard. Slice into 1 cm slices. Cut the red onions into ½ cm slices. Remove the curry leaves from their stalks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the curry leaves and fry for 30-60 secs then remove from the pan onto a paper towel and set aside.
2. TO COOK THE SALMON:

Remove the salmon fillets from their packaging and pat dry with paper towel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add salmon fillets skin side down, season with salt and pepper and cook for 3-4 mins until crispy. Turn the salmon over and cook a further 1-2 mins. Remove the salmon from the pan and reserve.
3. TO COOK THE CURRY:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the sliced red onion and cook for 2-3 mins. Add the sliced bok choy and cook for a further 1-2 mins. Pour in the coconut and tamarind sauce and cook for 1-2 mins.
4. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed white and wild rice squeezing on the bag gently to break up any large clumps and add to a microwave safe bowl, cover, and cook on high (750W) for 2-3 mins. Pan method: Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the steamed rice between bowls and top with a piece of salmon. Spoon the coconut and tamarind sauce over the salmon then finish with a sprinkle of the toasted coconut & crispy shallots and crispy curry leaves.