People all over the world spend billions of pounds every year trying to delay the ageing process and yet the fact is, we all age. Beautiful skin starts from within so we’ve partnered up with Jo from Modern Food Stories (@modernfoodstories) to bring you this delicious turmeric and coconut salmon curry.
This recipe includes lots of nutrients to help brighten your complexion and calm irritation. The salmon contains Omega 3 which helps reduce inflammation. The coconut oil helps encourage skin regeneration, helping to plump the skin and the tomatoes help to tighten.
The added bonus, it’s absolutely delicious! We hope you enjoy it as much as we did.
Grain and gluten free
Cooking time 30 - 40 minutes
1 tbsp + 1 tsp extra virgin olive oil
1 tsp paprika
2 pinches of Pink Himalayan or sea salt
2 salmon fillets (240g)
1 tsp coconut oil
6 cherry tomatoes
400ml coconut milk
1 cup vegetable stock
1 tbsp lime juice
80g asparagus tips
80g sugar snap peas
1-2 small chillis (2-4g)
1 red onion (80g), chopped finely
40g ginger, grated
2 garlic cloves, chopped finely
1 tsp ground coriander
10g fresh turmeric + 1 tsp ground turmeric
1 tsp mustard seeds, toasted
10g lemongrass, finely chopped
1 small cauliflower, florets only
1 tbsp coconut oil
Pinch of salt
Preheat the oven to 200C or 180C (fan assisted).
Peel and chop the pumpkin into cubes about 2cm thick. Place on a baking tray and toss with paprika, a pinch of salt and 1 tbsp of olive oil. Roast for about 25 minutes until soft and golden.
Sprinkle the salmon with a pinch of salt and 1tsp of olive oil. Place skin side up on a non-stick baking tray and roast in the oven for 20 minutes until the skin is crisp and the salmon cooked through.
Meanwhile, prepare the paste by blitzing all the paste ingredients in a blender (for a smoother curry) or pound in a pestle and mortar.
If you need to toast the mustard seeds, simply add to a dry pan on a low heat for 1 minute.
Heat 1 tbsp of coconut oil in a saucepan on a medium/ low heat.
Sauté the curry mix for 2 minutes. Blitz the tomatoes in a blender and add to the paste. Cook for 1 further minute.
Add the coconut milk and stock. Simmer for about 10 -15 minutes until the sauce thickens.
Taste and add lime and a pinch of salt to your liking.
Blitz the cauliflower florets in a food processor until it resembles a rice consistency.
Place in a bowl and cook for 3 minutes in the microwave. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water.
Place back in a bowl and fluff with a fork. Stir in the melted coconut oil and a pinch of salt.
Add asparagus and sugar snap peas to the salmon curry. Cook for 2 - 3 minutes until al dente. Remove the skin from the salmon. (Option to crush this and sprinkle this on top too if you like.) Stir in the pumpkin and salmon and serve with cauliflower rice.