MAIN - FISH - 1 HOUR
This recipe for poached salmon uses Thai influenced flavors and curry to complement the dish. You can adjust flavors for whatever inspiration you might have to add to your salmon dish. Make certain that the pot is full of either grains or vegetables along with your liquid so that the fish just sits on top, only slightly submerged.
INGREDIENTS
4 thick salmon filets
½ cup of brown rice
½ cup black quinoa
5 cups shredded white cabbage
2 red bell peppers (seeded and cut into strips)
1 ½ cups of coconut milk
1 ½ cups water
4 Tbsp red curry paste
2 Tbsp lime juice
2 Tbsp agave (or honey)
2 Tbsp fish sauce
3 cloves garlic, diced
1 small red chili, seeded
and finely diced
1 tsp of salt or soy sauce
Toppings:
Fresh chopped basil and coriander
DIRECTIONS
Add everything except for the salmon to the pot and bring to a boil, cover, and let simmer, for 15 minutes.
Place your salmon on top of the curry mixture, don’t worry if it sinks a little, but make sure it is not totally submerged. If needed, add more vegetables to prop up your fish.
Cover and simmer another 3 minutes to get the heat back into the pot. Place your lidded pot in the Wonderbag for 40 minutes to finish cooking.
Top with fresh basil and coriander to serve.
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