Poached salmon with yogurt curry sauce
4 servings
25 minutes
Boiled salmon with yogurt curry sauce is an exquisite dish inspired by Italian culinary traditions. The salmon, cooked using a slow boiling method, acquires a tender texture and subtle sea aroma. Combined with fresh vegetables, it becomes a light, nutritious, and balanced meal. The yogurt curry sauce adds an Eastern touch with its mild spiciness and creamy consistency. Cilantro completes the flavor palette with fresh herbs and a hint of citrus. It is an ideal option for a light dinner or festive table that delights gourmets with its simplicity and elegance.
1
Pour 1.25 cm of water into a large pot with a tight lid. Bring to a boil. Generously salt. Add beans and carrots. Bring the water to a boil again. Cover with a lid. Steam until the vegetables are tender, 4-6 minutes. Transfer to a colander and drain the water. Rinse under cold water.
- Coarse salt: to taste
- Beans: 330 g
- Carrot: 330 g
2
Rinse the colander with cold water to cool it down. Place the salmon in the colander. Add cold water to completely cover the salmon. Season with salt. Bring the water to a boil over high heat. Cover the pan with a lid and remove from heat. Let it steep for 20 minutes until the salmon is no longer translucent. Remove the fish from the pan and cool.
- Salmon fillet: 670 g
- Coarse salt: to taste
3
In a small bowl, mix yogurt, curry powder, and cilantro. Add salt and pepper.
- Fat-free natural yoghurt: 1 glass
- Curry powder: 1 teaspoon
- Fresh cilantro (coriander): 20 g
- Coarse salt: to taste
- Ground black pepper: to taste
4
Break the salmon fillet into large pieces. Serve with vegetables and yogurt sauce. Garnish with cilantro sprigs if desired.
- Salmon fillet: 670 g
- Beans: 330 g
- Carrot: 330 g
- Fat-free natural yoghurt: 1 glass
- Fresh cilantro (coriander): 20 g
