Loch Duart Salmon Recipe
coconut curry rice, spinach, leek, charred scallion relish
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Ingredients
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For the Loch Duart Salmon
For the Coconut Curry Rice
For the Spinach
For the Leek
For the Charred Scallion Relish
Method
For the Loch Duart Salmon
- 1
Prepare the Salmon
Heat olive oil in a skillet over medium-high heat. Season the Loch Duart salmon fillets with salt and black pepper on both sides. When the oil is hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes until cooked through. Remove from heat and let rest.
For the Coconut Curry Rice
- 2
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, curry powder, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork before serving.
For the Spinach
- 3
Sauté the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach, salt, and black pepper. Cook, stirring frequently, until the spinach is wilted, about 3-4 minutes. Remove from heat.
For the Leek
- 4
For the Charred Scallion Relish
- 5
Char the Scallions
In a grill pan or over an open flame, heat olive oil. Add the scallions and grill for about 2-3 minutes on each side until charred. Once charred, remove from heat and chop the scallions. In a bowl, mix the chopped scallions with soy sauce, lime juice, and red chili flakes.
