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Spiced salmon with coconut and cucumber salad

Name: Spiced salmon with coconut and cucumber salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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; 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

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Spiced salmon with coconut & cucumber salad

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Serve this lightly-spiced salmon with crunchy pappadams and a refreshing coconut and cucumber salad.

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 and 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

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.
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.
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.