Salmon in green broth with curry
4 servings
52 minutes
Salmon in green broth with curry is a refined blend of Mediterranean flavors with Asian notes. This recipe captures the aromas of fresh herbs, citrus fruits, and spicy spices, creating a harmonious balance between spiciness and freshness. The thick green broth enriched with lime, spinach, cilantro, and basil envelops pieces of tender salmon, giving them a rich yet mild flavor. The origins of the dish can be found in the combination of Mediterranean and Indian cuisines where curry spices perfectly highlight the natural sweetness of the fish. This dish is ideal for a light lunch or dinner, especially when accompanied by fragrant rice or fresh baguette. A wonderful choice for connoisseurs of delicate yet expressive flavors!
1
Sauté coriander and cumin in vegetable oil over medium heat for a minute. Increase the heat and add turmeric, crushed chili, coarsely chopped shallots, minced garlic and ginger, finely chopped green onions, lime zest, and lime juice. Sauté for 3-4 minutes.
- Coriander seeds: 1 teaspoon
- Caraway seeds: pinch
- Vegetable oil: 1 tablespoon
- Turmeric: pinch
- Chili pepper: 2 pieces
- Shallot: 2 pieces
- Garlic: 2 cloves
- Grated ginger: 2 tablespoons
- Green onion tops (scallion greens): 30 g
- Lime zest: 1 piece
- Lime juice: 3 tablespoons
2
Bring the broth to a boil in a pot, add salt and pepper. Add the entire mixture from the pan to the broth and simmer for another 3-5 minutes.
- Chicken broth: 3 glasss
- Coarse salt: 1 teaspoon
- Ground black pepper: to taste
3
Strain the mixture through a fine sieve into a clean pot, discarding the rest, and bring the broth to a boil again over low heat.
- Chicken broth: 3 glasss
4
Add diced salmon and cook it to the desired doneness for 5 to 7 minutes.
- Salmon fillet: 500 g
5
Add chopped spinach and herbs. Serve immediately.
- Spinach: 210 g
- Chopped cilantro (coriander leaf): 2 tablespoons
- Chopped mint leaves: 1 tablespoon
- Chopped basil leaves: 1 tablespoon
