Curried salmon in lemon butter sauce recipe

8 ratings Rate
  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 544 calories / serving
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Prepare the spice rub for the salmon fillets by combining all the ground spices with the lemon juice and seasoning in a small mixing bowl until smooth. Rub the salmon fillets with the spice rub, arrange on a baking tray lined with nonstick baking paper. Cover and chill.

Combine the lemon juice, shallot and black peppercorns in small saucepan. Reduce the mixture by half over a moderate heat. Remove from the heat and leave to infuse to one side.

Preheat the oven to 220°C.

Remove the salmon escalopes from the fridge and leave at room temperature for 10 minutes.

Strain the reduced lemon juice into a clean saucepan. Heat over a medium heat and whisk in cubes of butter, one at a time, until you have a thickened sauce. Add the cream once you have whisked in all the butter. Season to taste and keep over a very low heat, stirring occasionally.

Roast the salmon in the oven for 8-10 minutes.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and sauté the spinach, with some salt for 2-3 minutes until wilted. Spoon the wilted spinach onto serving plates and rest the roasted salmon fillets on the spinach. Spoon some of the sauce around the plate. Garnish with a pinch of curry powder and a slice of lemon before serving.

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  • Ingredients

  • For the Salmon

  • 4 salmon fillets
  • 2tsp ground coriander
  • 2tsp Madras curry powder
  • 1tsp ground cumin
  • ½tsp turmeric
  • salt
  • pepper
  • juice of ½ lemon
  • slices of lemon, to garnish
  • For the butter sauce

  • 50g butter, cubed
  • juice of 1 lemon
  • 1 shallot, roughly sliced
  • 2 peppercorns
  • 15ml double cream
  • salt
  • pepper
  • For the spinach

  • 25ml olive oil
  • 150g spinach
  • pinch of chilli powder
  • salt
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  • Energy 2260kj 544kcal 27%
  • Fat 40.5g 58%
  • Saturates 12.2g 61%
  • Sugars 1.2g 1%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 1.9g Protein 42.2g Fibre 1.7g


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