Salmon Curry Pasta Recipes

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.