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Label Rouge Scottish salmon portion with green curry and cashew nuts 


(Serves 4):

  • 4 x 160 g Scottish salmon portions (skinned)
  • 70 g green curry paste
  • 50 g cashew nuts
  • 1 onion
  • 5 cl olive oil
  • 20 cl coconut milk
  • 2 sprigs fresh coriander
  • Salt, freshly ground pepper


Preparation: 30 min
Cooking: 20 min


Carefully open out the salmon portions into butterfly shapes.  Spread half the green curry over the inside and season with salt and pepper.
Roughly crush the cashews.
Peel and chop the onions. Sauté for 5 minutes in half the olive oil over a gentle heat.  Add the cashews and remaining green curry paste.   
Brown for 2 minutes then add the coconut milk and 5 cl water.  Season with salt and pepper and cook for 10 minutes over a medium heat, stirring regularly.   Add the chopped coriander at the end of the cooking time.  Keep the sauce warm without boiling.  
Fry the salmon portions in the remaining oil over a medium heat for 4 to 5 minutes on each side.  
Serve the salmon portions with the sauce accompanied by rice sautéd with almonds.