Speedy Spicy Salmon Curry

Serves 2 or 3 people

1 tbs. oil

1 onion – finely chopped

3 tbs Gochujang

2 Garlic Cloves – crushed

200 ml Coconut milk

200 ml Vegetable Stock

2 or 3 Salmon Fillets

1 tsp toasted sesame seeds


Choose your favorite

РAubergine/courgettes Рcut into match sticks, saut̩ first until almost cooked, remove and add back into the pan with the salmon

– Spinach / Kale – wilt and serve over the rice, under the curry.

To garnish

– Sprinkle with toasted sesame seeds and a few herb leaves (coriander/parsley/dill)

To serve

– over steamed rice or cooked spelt

1. Use a large frying pan. Heat the oil gently fry onion until soft. Stir in the gochujang and garlic and cook for 2 minutes, stirring.

2. Add the coconut milk and vegetable stock, stirring to mix and bring to a simmer for 3 to 4 minutes to thicken.

3. Add salmon (and chosen veg) and cook for 3 minutes. Turn the salmon over and cook for 3 more minutes.

This dish – wilted spinach on cooked spelt, topped with spicy curry.

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