Sometimes you are just hungry for some really delicious food but you do not have the time, or energy, to cook. The recipe for salmon in a red curry sauce is really simple and do not take forever to cook. The dish contains fresh salmon, red curry, chili, ginger and are all together in a creamy sauce. All these great ingredients gives a great taste to the dish and at the same time many good vitamins for your body. In Denmark the Ministry of Food, Agriculture and Fisheries recommends that you eat fish two times a week. This is equal to 350g (12 oz) of fish where 200g (7 oz) of that should be from ‘oily’ fish like salmon and mackerel (rich on omega-3). Fish is a great source of D-vitamin, iodine, selenium and of cause fish oils. These things can be difficult to get enough of from other food products. I will confess, we do not have fish for dinner two times a week. However, we do try to have fish at least one time a week. This is differently one of my favorite fish dishes. Enough said, here is a great and easy-to-cook fish recipe.
Salmon in Creamy Red Curry Sauce
Preparation time: 40 minutes
1 onion, finely chopped
1 lemongrass, finely chopped
1 red chili, finely chopped
2 tsp. red curry
1 little piece of ginger, finely grated
1 can coconut milk
2 tsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
A little oil
250-300 g (9-11 oz) salmon in strips
150 g (5 oz) sugar snaps
3 spring onions (scallion), chopped
Serve with boiled rice. If you want to make the dish a little healthier you can use brown rice instead of the traditional white rice. Brown rice has a larger content of dietary fibers.
Step 1: Heat up some oil in a pan and fry the onions, lemongrass, ginger, chili and the red curry.
Step 2: Add coconut milk, lemon juice, fish sauce and sugar and simmer for a few minutes.
Step 3: Add the salmon strips, and after 2 minutes add the sugar snaps and spring onions (scallion).
Step 4: Simmer for 5-10 minutes and add spices if you find it necessary.
Serve with regular white rice, or brown if you want to add some extra healthy dietary fiber to the dish.
By Kim Nielsen