Salmon Curry with Yoghurt & Spiced Cauliflower Rice

  • 30 min

Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.

Ingredients
Ingredients

(SERVES 2)

1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp coconut oil
1 tbsp garam masala
2cm piece of turmeric, peeled and finely grated
3 shallots, finely chopped
2 garlic cloves, finely chopped
2cm piece of ginger, peeled and finely chopped
1⁄2 red chilli, finely chopped
200ml natural yoghurt
10g coriander, finely chopped lime juice, to taste
1 tbsp sesame oil
2 organic salmon fillets, with skin
handful of greens (spinach, roughly chopped chard, cavolo nero or kale)
handful of cashew nuts, toasted
sprinkling of coconut chips, toasted
salt and black pepper

SPICED CAULIFLOWER RICE

1 tbsp cumin seeds
1 tsp coconut oil
1⁄2 red onion, finely chopped
1 garlic clove, finely chopped
1⁄2 red chilli, finely chopped (optional)
1⁄2 cauliflower (roughly 300g)
15g coriander, roughly chopped
juice of 1⁄4 lime

For the curry, put the cumin and coriander seeds into a pan over a low heat and leave for 2–3 minutes or until the the aromas are released. Transfer to a pestle and mortar and grind coarsely. Return to the pan with the coconut oil, garam masala, turmeric, shallot, garlic, ginger and chilli and sauté until the shallots have softened.

Stir in the yoghurt, add the coriander, then season with salt, pepper and lime juice to taste. Set aside.

For the cauliflower rice, toast the cumin seeds in a small pan, as above. When fragrant, add the oil, onion, garlic and chilli, if using, and sauté for 2–3 minutes or until the onion is soft.

Meanwhile, break the cauliflower into smaller florets and put into a food processor. Pulse gently until the cauliflower resembles uncooked rice. Stir it into the pan of spices before placing over a medium heat and adding 3 tablespoons of water. Cook gently for 4–5 minutes, until the cauliflower is just beginning to soften. Add a little more water if the pan is looks dry. Remove from the heat, stir through the coriander and lime and transfer to a bowl.

Rinse your pan and return it to the heat with the sesame oil. When nice and hot, season the salmon and place it in the pan, skin side down. Fry for 3–4 minutes, until the skin is crispy, before turning over and cooking for 1–2 minutes on the other side, or until done to your liking.

Put the greens into a colander and pour over a kettle of boiling water, leave to strain.

Gently re-heat the curry sauce, divide the cauliflower between two bowls and top with the curry then the greens. Place the salmon fillets on top, scatter over the cashews and coconut chips and serve with an extra drizzle of lime if you wish.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Cumin Seeds
Organic Cumin Seeds
£3.49
Coriander Seeds
Coriander Seeds
£3.49
Organic cauliflower
Organic cauliflower
£3.49
Organic Garlic
Organic Garlic
£2.29
Market Garden Kale Bunch
Market Garden Kale Bunch
£2.99
Organic Turmeric
Organic Turmeric
£1.99
Organic Ginger
Organic Ginger
£2.49
Red Chilli Peppers
Red Chilli Peppers
£2.29
Organic Natural Yoghurt 450g
Organic Natural Yoghurt 450g
£2.79
Organic Raw Coconut Chips
Organic Raw Coconut Chips
£1.99
Organic Cashew Nuts
Organic Cashew Nuts
£3.99

A NOTE ON SOURCING YOUR FISH

The future of many fish species is under threat due to irresponsible fishing practices so it is vital we are mindful with our choices. Always check the provenance of your seafood or consult the MARINE STEWARDSHIP COUNCIL website to be sure of its sustainability.

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