Toddler recipe: Salmon curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 salmon fillets
- 2tsp vegetable oil
- 1 oniondiced
- 300g wholegrain basmati rice
- 3 cloves of garliccrushed and diced
- 1 x 5cm piece of gingerpeeled and grated
- 1tbsp turmeric
- 1 peppercored and diced
- 1 handful of mange tout
- 1 x 440ml can of coconut milk
- 150g fresh spinachwashed
- 10g finely chopped coriander
Nutrition: Per serving
- kcal830
- fat47g
- saturates21g
- carbs61g
- sugars7g
- fibre5g
- protein39g
- salt0.19g
Method
step 1
Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
step 2
Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
step 3
Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
step 4
Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.
