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Salmon Vindaloo with Coconut and Peanut Rice

Spiced salmon fillets grilled with vindaloo paste, served over fragrant coconut and peanut rice with a creamy coconut sauce.

SeafoodSalmonHigh ProteinCurryRice
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
59g
per serving
235.8 g total
Fat
72.1g
per serving
288.5 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Palm Sugar
CondimentsSauces
2
tbsp
Red Wine Vinegar
Fruits
100
g
Coconut
fresh, shaved
GrainsCereals
310
g
Basmati Rice
Liquids
400
ml
Coconut Milk
canned
NutsSeeds
100
g
Peanuts
crushed
1
tsp
Cumin Seeds
whole
1
tbsp
Coriander
whole seeds
0.5
tsp
Caraway Seeds
1
tsp
Mustard Seeds
4
piece
Cloves
whole
1
stick
Cinnamon
1
tsp
Turmeric
ground
1
tsp
Black Pepper
ground
1
tsp
Red Chilli Powder
2
clove
Garlic
finely chopped
2
tbsp
Coriander
fresh, finely chopped
OilsFats
2
tbsp
Sunflower Oil
Seafood
4
piece
Salmon Fillets
skin on, 150-200g per portion
Vegetables
100
g
Onions
fried
1
piece
Onion
sliced
2
cm
Ginger
fresh
2
piece
Red Chillies
finely chopped

Method

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