This is a great recipe for a winter salmon dish. Salmon is so often associated with summer and light, fresh meals. And while this meal is still on the light and fresh side, it is a lovely way to get your salmon fix during the colder nights of winter. From the wonderful pages of donna hay magazine.

We often find, too, because it is so full of flavour, if we miss an ingredient because we can’t get it, it still tastes great. We serve it over rice with some extra greens on the side.

Ingredients:

1 tbsp vegetable oil
1 red onion, thinly sliced
1 tbsp chopped coriander root
2 tbps green marsala paste (see below)
2/3 cup of coconut milk
1 sprig of curry leaves
4 salmon fillets, skinned and boned
½ cup mint leaves
4 green onions sliced
For the paste:
3 garlic cloves, chopped
2 tbsp ginger, chopped
½ cup of mint leaves
½ coriander leaves, chopped
1 tsp ground cardamon
1 tbsp vegetable oil
1 tbsp white wine vinegar

To make the paste, place all the ingredients in a food processor and process until a smooth paste forms. Makes ½ cup.
Heat a large, deep frying pan over medium heat. Add the oil, onion and coriander root and cook for 5 minutes or until onion is softened. Add the green marsala paste and 2 tablespoons of coconut milk and cook, stirring for 1-2 minutes. Add the remaining coconut milk and curry leaves and cook for 3-4 minutes or until thickened. Brush the salmon with some oil and sprinkle with salt and pepper. Heat a non-stick pan over high heat. Add salmon and cook for 3-4 minutes each side or until cooked to your liking. Spoon the curry sauce into serving bowls, top with salmon, mint and green onions.

I did up a recipe card for this here

Check out more recipes over at Jemma’s here