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How to make Spiced salmon with coconut & cucumber salad

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1 tablespoon mild curry powder
  • 1 1/2 tablespoons olive oil
  • 6-8 fresh curry leaves (optional)*
  • 4 x 180g skinless salmon fillets, pin-boned
  • Pappadams, to serve

Coconut & cucumber salad

  • 1 small telegraph cucumber, peeled, finely chopped
  • 4 tablespoons desiccated coconut
  • 1 carrot, finely chopped
  • 2 vine-ripened tomatoes, finely chopped
  • 1 long green chilli, seeds removed, finely chopped
  • 1 cup coriander leaves, chopped, plus extra leaves to garnish
  • 2 teaspoons black sesame seeds*
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon curry powder

Method

  • Step 1 In a bowl, combine the curry powder with 1 tablespoon of the oil and the curry leaves, if using. Add salmon and coat well in mixture. Set aside.
  • Step 2 For the salad, place the cucumber, coconut, carrot, tomato, chilli, coriander and sesame seeds in a bowl, and toss to combine. Mix together the olive oil, lime juice and curry powder, then toss through the salad.
  • Step 3 Heat the remaining oil in a large non-stick frypan over medium heat, add the salmon and cook for 2-3 minutes each side until just cooked through. Serve the salmon with salad and pappadams. Sprinkle salmon with extra coriander.