Inger Marie is quality manager at Måsøval and thinks the combination of fresh salmon, crispy vegetables, and coconut milk with a hint of curry is magical. Try it yourself!
Ingredients
4 servings
Salmon
- 600-700 g salmon (in portion pieces)
- Neutral oil
- Salt and pepper
- Black sesame seeds (optional)
- 1 tbsp butter (optional)
- 4 servings egg noodles (or rice)
- Fresh cilantro
Wok-Fried Vegetables in Coconut Sauce
- 1 red onion (in thin slices)
- 2 carrots (in thin strips)
- 1 bell pepper (in strips)
- 4 scallions (in strips)
- 1/2 red chili (finely chopped)
- 1 can coconut milk
- 2 tsp red curry
- Fish stock (to taste)
- Lime (to taste)
Inger Marie’s method:
Cook noodles according to package instructions.
Cut the vegetables as indicated.
Sauté the onion in a little oil until glossy and soft, then add the remaining vegetables. Stir-fry everything quickly over medium to high heat, then add the curry. Let it sizzle for about 1 minute, then add the coconut milk. Season with fish stock and lime juice, and salt and pepper if needed.
Divide the salmon into portion pieces and season with salt and pepper, plus sprinkle with black sesame seeds. Pan-fry the salmon in oil for 2-3 minutes on each side over medium heat until the fish has a nice seared crust. Add 1 tablespoon of butter towards the end of cooking time and baste the fish with a spoon. Be careful not to overcook the salmon – it should be slightly rare inside rather than overcooked. Let the fish rest for a few minutes before serving.
Serve the fish on a bed of noodles and vegetables. Drizzle some of the coconut sauce over the dish and sprinkle with fresh cilantro. Enjoy immediately!
