Jess’ Lemongrass Salmon Curry & Zesty Quinoa
If there was ever a recipe that could bridge winter to spring this is it. It is fresh, fragrant, comforting and good-for-you food. Jess' Lemongrass Salmon Curry & Zesty Quinoa is exactly why we started Family Feed - to find new recipes from the family community and share them at our table and with you.
Ingredients
- 2 tbsp coconut oil
- 1 onion finely chopped
- 4 cloves garlic I chopped my garlic but since found out Jess minces it
- ½ tsp mild chilli I used extra hot because that's what we had in
- 2-3 cm piece of ginger peeled and grated
- 2 lemongrass stalks
- ½ tsp turmeric
- 500 ml coconut cream I used 400 ml because that was the size of my can, and I didn't want to open two!
- juice of 1 lime
- 1 tbsp fish sauce
- a pinch of sugar I forgot to add this
- 500 g salmon fillets skin removed and cut into bite-sized pieces (2-3 cm cubes approximately)
- 1 large handful coriander leaves roughly chopped
- 90 g freshly cooked quinoa to serve (optional grated zest of half a lemon) and the juice of a whole lemon to make the quinoa zesty)
Instructions
- Heat a large saucepan over a medium heat and add the oil. When hot, add the onion and garlic and cook, stirring occasionally for 5-6 minutes until soft.
- Bash the fat ends of the lemongrass stalks a couple of times with a heavy spoon to help release the flavour.
- Add to the saucepan along with the turmeric, chilli and ginger and cook for 30 seconds, stirring continuously, then pour over the coconut cream, lime juice, fish sauce and sugar and mix well. Bring to the boil, cover, reduce the heat to low and simmer gently for 10 minutes, stirring occasionally.
- Add the salmon pieces, then cook uncovered for another 8-10 minutes or until the fish is tender and the sauce is lovely and thick.
- While the salmon is cooking, prepare the quinoa as per the packet instructions. Once the quinoa is drained add to a dish with the juice of 1 lemon to make it extra lemony add the zest too. and steam the green beans.
- Once the salmon has poached, add in the coriander, gently mix together and serve immediately with quinoa and greens of your choice.