Start this recipe by heating the oil in a pan and quickly seal the salmon on both sides. Place onto a baking tray and continue to cook in the oven for 7 minutes or too your liking. In the same pan, fry the spring onions with the garlic, ginger and chilli paste for 1 minute. Add in the curry powder and cook for a further minute. Next, add in the coconut milk, fish stock pot, water and bring to the boil. Reduce the heat and allow to cook for 8 minutes to release the flavours and reduce the sauce. Meanwhile, soak the flavoured couscous in boiling water and cover till cooked.  When ready, add the spinach to the curry sauce in the pan and wilt. Mix the cooked spinach with the couscous. To serve, spoon the spinach couscous on to the center of a deep rimmed plate. Spoon the reduced curry sauce around the plate and carefully place the cooked salmon on top. Decorate with sliced chilli and fresh coriander leaves.

Serves 2

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