Chum Salmon in Red Curry Sauce

Chum Salmon in Red Curry Sauce

Our wild-caught, MSC-certified chum salmon meets creamy coconut milk, red curry and fresh lime.

Print Recipe

Recipe for 4 portions:

Ingredients:

  • 400 g Royal Foods wild-caught chum salmon
  • 3 dl rice
  • 800 ml coconut milk
  • 1 head of broccoli
  • 4 garlic cloves
  • 1 yellow onion
  • Approx. 4 cm ginger
  • ½ red chili
  • 75 g spinach
  • 1–2 tbsp red curry paste
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 lime (zest and juice)

Instructions:

  1. Rinse and cook the rice in a good stock.
  2. Chop all the vegetables.
  3. Cut the fish into pieces and salt.
  4. Sauté onion, ginger and garlic over medium heat until soft. Add the red curry paste and fry a little longer.
  5. Pour in the coconut milk and remaining seasonings. Let simmer and adjust to taste.
  6. Add the broccoli, then the spinach and salmon. Simmer for approx. 4 minutes until the fish is cooked through.
  7. Serve the curry with rice and top with spring onion, coriander and peanuts.

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