Salmon fillet in a tomato-coconut curry and chili oil
Ingredients
4 persons
- 4 salmon fillets
- 1 rode paprika
- 1 yellow bell pepper
- 1 horse riding
- 1 clove garlic
- 1 handful of spinach
- 200 grams of cherry tomatoes
- 1 can ELVEA peeled tomatoes
- 1 tablespoon Elvea Double Concentrate
- 400 milliliters coconut milk
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 pinch of ginger powder
- Chili oil
- fresh basil
Preparation
-
1
Dice the bell pepper and onion. Then halve the cherry tomatoes. Finely mince the garlic and set everything aside for now.
-
2
Heat a little olive oil in a pan and fry the salmon fillets until crispy on the skin side. Season with salt and pepper.
-
3
Flip them over and fry for about 3 minutes. On this side as well. Then wrap them in aluminum foil or cover them to keep them warm.
-
4
Heat some more olive oil and sauté the bell pepper, onion, and garlic. When the onion is translucent, add the spices and cherry tomatoes.
-
5
Stir in the tomato paste. Then mix in the diced tomatoes. Deglaze with the coconut milk.
-
6
Season with salt and pepper to taste.
-
7
Add the spinach and stir until wilted. Return the salmon fillets to the pan for a moment to absorb the flavor of the sauce and warm up slightly.
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8
Finish with chili oil and fresh basil.
