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delishar

Thai Curry Poached Salmon on Cauli-rice

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Servings: 2
Ingredients Method

Ingredients
  

  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish

Method
 

Curry Poached Salmon
  1. Heat pan on med high with oil.
  2. Saute curry paste for 30 seconds.
  3. Add coconut milk and bring to boil.
  4. Lower heat to low, add lime leaves, and stir until blended.
  5. Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.
Blanched Nai Bai
  1. Bring a saucepan of salted water to boil.
  2. Blanch nai bai for 30 seconds.
  3. Drain.
Stir-fried Cauli-rice
  1. Heat frying pan on medium high with olive oil.
  2. Add cauliflower rice, and season with salt and black pepper.
  3. Stir-fry for 3-5 minutes.
To serve
  1. Serve curry salmon with blanched nai bai and cauli-rice.
  2. Garnish with chopped spring onions.