Curried salmon recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 346 calories / serving
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Combine the fish stock, coconut milk, Madras curry powder, ground cumin, chilli powder and sugar in a large saucepan. Bring to a simmer and add the salmon.

Simmer for 8-10 minutes over a gentle heat then add the mussels and mangetout and simmer for a few more minutes until the mussels are heated through. Spoon into serving bowls and garnish with the Maldon salt before serving.

*costing based on using leftovers.

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  • Ingredients

  • 400g skinless salmon fillet, cut into large chunks
  • 200g counter cooked mussels
  • 100g mangetout, trimmed
  • 400ml light coconut milk
  • 400ml fish stock
  • 1tbsp Madras curry powder
  • 1tsp ground cumin
  • pinch of chilli powder
  • pinch of caster sugar
  • 1tsp Maldon salt
  • pepper
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  • Energy 1440kj 346kcal 17%
  • Fat 24g 34%
  • Saturates 11g 55%
  • Sugars 2g 3%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 3.3g Protein 28.9g Fibre 0.8g


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