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Crawford
Salmon curry with coriander rice
Rice with broccoli, fennel, coriander and salmon in a creamy curry with coconut milk.
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Ingredients
Directions
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Put the broccoli, coconut milk, water and the curry paste in a pan and bring to high heat on a high heat.
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Put the lid on the pan, turn the heat to medium and cook for 7 minutes.
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Meanwhile, cut the fennel bulb into thin strips, the salmon into pieces and the coriander leaves coarse.
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Remove the pan from the heat and puree the curry with the hand blender.
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Put the pan back on the fire and add the fennel, salmon and possibly salt. Cook for 4 minutes on low heat.
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In the meantime, heat the oil in a skillet, add the rice and remove with a fork.
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Add the ground coriander, pepper and possibly salt. Bake for 4 minutes on medium heat.
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Mix ¾ of the coriander leaves through the rice.
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Serve the rice with the curry and garnish with the rest of the coriander.
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Nutrition
645Calories
Sodium10% DV235mg
Fat54% DV35g
Protein50% DV25g
Carbs18% DV55g
Fiber16% DV4g
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