Healthier Salmon Curry

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13 Ingredients

Number of servings

460grams skin-off salmon fillets
1 large red onion, halved, cut into thin wedges
1 large zucchini, cut into 1cm-thick slices
2 cloves garlic, crushed
1tablespoons mild curry powder
400milliliter light coconut milk
4 lime leaves, torn
150grams green beans, cut in half lengthways
250grams microwave brown rice, quinoa & chia seeds with garlic
1 1/2 cups frozen edamame beans, thawed
1 long green chilli
1/4 bunch basil, leaves picked
5milliliter extra virgin olive oil cooking spray

Description

On the table in 20 minutes, this fragrant, creamy, nutritious salmon curry will delight the senses and provide comfort on cold winter nights.

Method

Step 1 of 4

Spray salmon with oil. Heat a large non-stick frying pan over medium-high heat. Add salmon and cook for 1 minute each side or until browned. Transfer to a plate.

Step 2 of 4

Add onion and zucchini to pan and cook, stirring, for 2 minutes or until softened slightly. Add garlic and curry powder and cook for 30 seconds or until fragrant.

Step 3 of 4

Return salmon to pan and add coconut milk and lime leaves. Bring to a boil, then reduce heat and simmer for 4 minutes or until salmon is just cooked. Stir in green beans, then cook for a further 2 minutes or until beans are just tender. Remove from heat. Season with pepper.

Step 4 of 4

Combine rice and edamame in a microwave-safe bowl and microwave on high for 2 minutes or until heated. Thinly slice chilli. Divide rice mixture among serving plates. Top with salmon curry. Top with chilli and basil.