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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turnips
Peel the hakurei turnips and slice them into thin rounds.
- 2
Sauté the Turnips
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced turnips and sauté for about 5-7 minutes until they are tender. Season with salt and pepper.
- 3
Prepare the Coconut Curry Sauce
In a saucepan, combine coconut milk and red curry paste. Stir well and simmer for about 5 minutes until the sauce thickens slightly.
- 4
Cook the Salmon
In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked to your liking.
- 5
Plate the Dish
On a plate, arrange the sautéed turnips and place the salmon on top. Drizzle with sambal oelek and the coconut curry sauce. Garnish with fresh cilantro.