Salmon, Spinach, and Sundried Tomato Curry
Tired of the same boring salmon recipe? This one will awaken your taste buds!
- 1.5 lb. salmon fillets
- 2 tsp. curry powder
- 7 oz. spinach
- ¼ cup sundried tomatoes drained, halved
- 1 cup cooking cream
- 2 tbsp. olive oil
- 1 tbsp. whole meal flour
- salt and pepper
- To prepare the salmon cut the skin from the salmon, and cut it into four portions. Season with salt and pepper, then rub with the curry powder and 1 tablespoon of olive oil.
- Heat the remaining oil in a large frying pan. Coat the salmon fillets with the flour and place them in the pan. Fry on medium-high heat for about 2 minutes, then turn over and repeat.
- Place the sundried tomatoes between the pieces of salmon, and the spinach on top. Pour over the cream and cook over medium heat for about 14-16 minutes. Season to taste with salt and pepper and serve.