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Turmeric salmon & green bean salad

Turmeric salmon & green bean salad

Turmeric salmon & green bean salad

The salmon can be baked, cooked on a barbecue or in a fry pan. For an alternative, you could use chopped silverbeet or spinach leaves in place of the beans. Serve as is or with a side of coconut rice.

Prep: 10 MINUTES
Cook Time: 15 MINUTES
Serves: 4

Method

Combine 1 teaspoon turmeric, the ginger and 1 tablespoon oil and smear all over the salmon.Set aside until ready to cook.

Pan fry for 4 mins on each side or until cooked to your liking.

Soak the coconut in ¼ cup water for 5 mins.

Meanwhile, heat a wide saucepan add the remaining oil, mustard seeds and curry leaves and cook for 1 min.

Add the remaining turmeric, the chilli flakes and chopped coriander stems and cook for a minute then add the beans and fry for couple of minutes.

Add 2-3 tablespoons water, cover and cook for 4-5 mins until the beans are tender.

Add the coconut and soaking water, stir through along with the lemon zest and juice, and the chopped coriander leaves.

Ingredients

1½ teaspoons turmeric powder

3cm piece ginger, finely grated

2 tablespoons vegetable oil

400g salmon fillet

¼ cup desiccated coconut

2 sprigs of curry leaves, removed from stem

2 teaspoons black mustard seeds

pinch chilli flakes

½ bunch coriander

500g green beans, trimmed

zest and juice 1 lemon

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