Thai Curry Poached Salmon on Cauli-rice
I've been busy busy busy bee lately. Busy developing a whole lot of new recipes for a new project that will be launched soon. I've also been spending a little more time with my girls since it's summer vacation for them. Before school ended, the youngest daughter did a little reflection on our family. In
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 x salmon fillets (150g each)
- 200 ml coconut milk
- 2 lime leaves (crushed)
- 25 g thai red curry paste (mae ploy brand)
- 2 tsp coconut oil
- 100 g Nai Bai
- 250 g cauliflower (processed into cauli-rice in food processor)
- 2 tsp olive oil
- Salt and black pepper to taste
- Chopped spring onions to garnish
Instructions
- 1
Curry Poached Salmon
- 2
Heat pan on med high with oil.
- 3
Saute curry paste for 30 seconds.
- 4
Add coconut milk and bring to boil.
- 5
Lower heat to low, add lime leaves, and stir until blended.
- 6
Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.
- 7
Blanched Nai Bai
- 8
Bring a saucepan of salted water to boil.
- 9
Blanch nai bai for 30 seconds.
- 10
Drain.
- 11
Stir-fried Cauli-rice
- 12
Heat frying pan on medium high with olive oil.
- 13
Add cauliflower rice, and season with salt and black pepper.
- 14
Stir-fry for 3-5 minutes.
- 15
To serve
- 16
Serve curry salmon with blanched nai bai and cauli-rice.
- 17
Garnish with chopped spring onions.