Curry-Topped Salmon Recipe
Salmon is rich in high-quality protein and known as one of the best sources of the long-chainomega-3 fatty acids EPA and a popular mix of Indian spices, curry paste eases pain and inflammation, boosts bone health, protects the immune system from bacterial infections, and increases the liver’s ability to remove toxins from the body.
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
  • 4175 g each Salmon fillets
  • 40g Fresh Wholemeal Breadcrumbs
  • 1 1/2tbsp Curry Paste
  • 1tbsp Fresh CorianderChopped
  • Lemon Wedgesto garnish (Optional)
  • Salad leavesto serve
Instructions
  1. Preheat the oven to 180C/350F.
  2. Discard any fine bones from the salmon fillets and rinse lightly. Pat dry with kitchen paper.
  3. Mix the breadcrumbs with the curry paste and chopped coriander in a bowl until well blended.
  4. Place each salmon fillet on a sheet of foil and pat the curry-flavored breadcrumbs on top of each. Cover with another sheet of foil and place on a large baking sheet.
  5. Bake for 10 minutes, then remove the top sheet of foil and bake for further 10 minutes, or until salmon is tender and cooked.
  6. Serve garnished with lemon wedges on a bed of salad leaves.

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