
Toddler recipe: Salmon curry
- Adam Shaw
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4 out of 5.4 ratingsRate
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Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
4 salmon fillets
-
2tsp vegetable oil
-
1 onion
diced
-
300g wholegrain basmati rice
-
3 cloves of garlic
crushed and diced
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1 x 5cm piece of ginger
peeled and grated
-
1tbsp turmeric
-
1 pepper
cored and diced
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1 handful of mange tout
-
1 x 440ml can of coconut milk
-
150g fresh spinach
washed
-
10g finely chopped coriander
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Nutrition: Per serving
- kcal830
- fat47g
- saturates21g
- carbs61g
- sugars7g
- fibre5g
- protein39g
- salt0.19g
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Method
-
step 1
Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
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step 2
Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
-
step 3
Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
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step 4
Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.
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A star rating of 4 out of 5.4 ratings
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