Teriyaki Salmon with Sweet Potato Curry

Teriyaki Salmon with Sweet Potato Curry

Ingredients

For the sweet potato curry
1 tsp coriander seeds
½ tsp mustard seeds
4 whole cardamom pods
1 tbsp vegetable oil
1 large shallot, finely diced
1 tsp mild curry powder
800g sweet potatoes, peeled and cut into chunks
100ml chicken stock
400ml coconut milk
1 bay leaf

For the salmon
4 tbsp teriyaki sauce
Juice of 1 lime
1 large red chilli, deseeded and finely chopped
4-6 sprigs coriander leaves
4 Donald Russell Salmon Fillets
1 tbsp vegetable oil

Teriyaki Salmon with Sweet Potato Curry

Instructions

Start by preparing the sweet potato curry. Crush the coriander, mustard and cardamom finely in a mortar and pestle. Preheat a heavy bottomed pan, add the crushed spices and roast until they release their aroma. Then add the oil and shallots and sauté until softened and golden. Add the curry powder, stirring for a further minute. Add all the remaining ingredients and simmer gently for 20-25 minutes, until the sweet potatoes are soft.

Whilst the curry is simmering, combine the teriyaki, lime, chilli and coriander in a shallow dish. Add the salmon and marinade for 10-15 minutes.

Just before you are ready to eat, preheat a frying pan to high. Remove the salmon from its marinade, patting dry with kitchen paper. Add the oil to the pan and sear the salmon, skin side down, for 3 minutes. Carefully turn the fillets over and sear for a further minute.

Serve with the sweet potato curry, sticky jasmine rice and seared, salted chilli and garlic edamame beans.

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