Pan Seared Salmon with Curry Sauce
and Chard
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Healthy, because
Even smarter
Salmon is one of the best suppliers of omega-3 fatty acids, which can help prevent heart disease, among many other benefits.
This salad pairs beautifully with quinoa, brown rice or wild rice.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs Salmon fillet (skin on)
- Lime juice (from 1 lime)
- 6 Stalks Chard leaf
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- 1 red chili pepper (deseeded and finely chopped)
- 1 Tbsp Curry powder
- ½ cup Coconut milk
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Small pot mit Deckel, 1 Measuring cups, 1 Tea strainer
Preparation steps
1.
Rub the lime juice into the salmon and set aside.
2.
Strip the leaf from the stalk of the chards. Finely dice the stalk and shred the leaf.
3.
Heat the oil and butter in a skillet and gently cook the chard stalks and chile until soft. Turn up the heat, add the shredded leaves and cook for 2 minutes. Season with salt and pepper, remove from the skillet and set aside.
4.
Add a little more oil to the pan and fry the salmon, skin side up, for 3 minutes then turn over and cook for 2 more minutes or until the fish is just cooked through. Remove the fish from the skillet and set aside in a warm place.
5.
Fry the curry powder in the skillet for 1 minute then add the coconut milk. Let bubble, season with salt and pepper and cook for 2 minutes.
6.
Serve the fish with the chard on top and the sauce poured around.
