toodle.

Salmon Rendang with Mint Salad

A flavorful Indonesian curry featuring seared salmon cubes in a coconut spice sauce, served with a fresh herb and vegetable salad.

HealthySeafoodSalmonSpicyCurryIndonesian
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
21.2g
per serving
84.8 g total
Fat
84.6g
per serving
338.2 g total
Protein
56.6g
per serving
226.5 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
10
ml
Tamarind Paste
30
ml
Soy Sauce
30
ml
Fish Sauce
30
ml
Rice Wine Vinegar
Fruits
2
piece
Limes
juice only
Liquids
400
ml
Coconut Milk
NutsSeeds
3
cm
Galangal
roughly chopped
3
stalk
Lemongrass
roughly chopped
5
clove
Garlic
roughly chopped
2
piece
Cinnamon Stick
3
piece
Cloves
whole
3
piece
Star Anise
3
piece
Cardamom Pods
1
stalk
Lemongrass
roughly chopped
6
piece
Kaffir Lime Leaves
6
tbsp
Desiccated Coconut
toasted
1
piece
Sea Salt
to taste
1
piece
Black Pepper
to taste
3
tbsp
Mint Leaves
3
tbsp
Coriander Leaves
OilsFats
75
ml
Vegetable Oil
split use
45
ml
Sesame Oil
toasted
Seafood
1000
g
Salmon Fillet
cut into cubes
Vegetables
5
piece
Shallots
roughly chopped
3
cm
Ginger
roughly chopped
5
piece
Chillies
dried, soaked in warm water, seeds removed, roughly chopped
0.5
piece
Cucumber
finely shredded
250
g
White Cabbage
finely shredded
1
piece
Red Chilli
finely shredded

Method

1
2
3
4
5
6
7
8