Salmon Fillet with Coconut Rice in Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), 00 g each
- 20 g peanuts, finely chopped, crumbled corn flakes
- 2 tablespoon flour
- some oil (peanut)
- 250 g basmati
- 100 ml water
- 400 ml coconut milk
For the sauce:
- 200 ml vegetable stock, clear and strong
- 200 ml coconut milk
- 2 orange (s)
- 1 teaspoon cornstarch
- salt and pepper
- Paprika powder
- 1 teaspoon curry powder
- 1 stalk lemongrass, or 0.5 teaspoon ground lemongrass
- turmeric
- 1 teaspoon sugar
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- Coconut rice:
- Rinse the rice and cook with water and coconut milk according to the instructions on the packet.
- Orange sauce:
- Squeeze half of the oranges and fillet the other half. Bring the broth, orange juice, orange fillets and coconut milk to the boil. Season with curry, turmeric, lemongrass, pepper, cinnamon and paprika. Simmer for 10 minutes and season with salt and sugar. Stir the starch with a little coconut milk until smooth and thicken the sauce with it.
- Salmon fillets:
- Brush the fish with a little orange sauce or the leftover orange juice, season with salt, pepper and bread with a mixture of flour and finely chopped peanuts or with crumbled corn flakes. Fry in a pan with a little peanut oil over medium heat on both sides for a total of 5-7 minutes.
- Serve the fish with the coconut rice and orange sauce.
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