Salmon curry

recipe

• Step 1
  If you're using frozen salmon fillets, defrost them beforehand by placing them in a freezer bag and putting this in a bowl of cold water for 10 to 15 minutes. Remove the salmon skin if you prefer.
• Step 2
  In a pot of hot water, cook the rice according to pack instructions. When cooked, drain and set to one side.
• Step 3
  Add the coconut milk, 30 g of water and green curry paste to the mixing bowl. Cook for 2 min / 120°C / speed 1.
• Step 4
  Next, add the peas and salmon. Season with salt and pepper, and cook for 8 min / 90°C / reverse mode / speed 1 (with the measuring cup on the lid).
• Step 5
  Check that the salmon is cooked. Serve with the rice, and if you have some, add a squeeze of lime juice on top of the salmon, and garnish with some cashew nuts (optional: and cilantro if you have any). Enjoy!