Yellow curry salmon with spinach and jasmine rice

Ingredients

For 1 serving

• Salmon fillet120 g
• Spinach150 g
• Cherry tomatoes80 g
• Coconut milk60 ml
• Vegetable broth100 ml
• Curry powder1 teaspoon
• Turmeric1 pinch
• Ginger5 g
• Fish sauce1 teaspoon
• Jasmine rice60 g
• Saltto taste

Contains: fish, celery,

In season: October – April

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile skin the salmon fillet and cut into 3 cm chunks; peel and grate the ginger, halve the cherry tomatoes and wash the spinach.
3. In a frying pan warm the curry powder, turmeric and ginger with the coconut milk over medium heat for 1 minute, stirring, until fragrant.
4. Add the vegetable stock and tomatoes and cook for 3 minutes, until the tomatoes begin to soften.
5. Lay the salmon in the sauce, cover and cook over medium-low heat for 6 minutes, until opaque and just flaking; add the spinach and cook for 1 minute, until wilted.
6. Season with the fish sauce and serve with the rice.