Salmon Katsu Curry

with Cauliflower Rice

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Instructions

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1 Prep

Preheat the oven to 200°C/ 180°C fan. Trim and finely slice the spring onion. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Set aside. 

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2 Bread

Whisk the eggs in a shallow bowl with the soy sauce. Place the larger batch of corn starch in a shallow bowl. Crush the cornflakes in their bag (until they resemble bread crumbs) and place into another shallow bowl. Portion the salmon into 2/3/4 pieces. Pat dry.

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3 Bake

Turn each piece of salmon in the corn starch until coated. Then, dip in the beaten eggs and finally, coat in the cornflakes. Place the salmon on an oiled baking tray. Bake for 15 min until golden and crispy.

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4 Make sauce

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the spring onion, grated carrot and garlic ginger paste. Cook for 3 min. Add the curry powderturmeric and smaller batch of corn starch and cook for 1 min further. Gradually add the water, whisking. Add the sweet chilli sauce and tamari. Simmer for 3 min.

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5 Make cauli rice

Meanwhile, heat a second pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 3 min. Remove from the heat.

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6 Blitz

Once ready, using a hand-held blender or food processor, blitz the katsu sauce until smooth. Toss the baby spinachcarrot ribbons and sesame seeds in a drizzle of olive oil. Serve the salmon over the sauce with the cauliflower rice and salad on the side.

Tips for fussy eaters

To blend your sauce, use the same food processor you used when making cauli rice - no need to wash it first!

Pro tip

Got egg or cornflakes leftover? Once you've breaded the salmon once, bread it again in the leftovers!

Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.

Cooking Time: 35 min

Equipment Required: Food processor

Cals 808 · Prot 53 · Carbs 93 · Fat 27

Dairy-Free

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Eggs 1 Piece
Soy sauce 10 ML
Corn starch 30 Grams
Cornflakes 100 Grams

Sauce

Spring onion 40 Grams
Carrot 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Curry powder 5 Grams
Turmeric powder 2 Grams
Corn starch 10 Grams
Water 150 ML
Sweet chilli sauce 40 Grams
Tamari 15 Grams

Sides

Cauliflower 400 Grams
Salt 0.5 Tsp
Baby spinach 40 Grams
Black sesame seeds 10 Grams
Olive oil 1 Tbsp

Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.

Cooking Time: 35 min

Equipment Required: Food processor

Cals 808 · Prot 53 · Carbs 93 · Fat 27

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/ 180°C fan. Trim and finely slice the spring onion. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Set aside. 

photo

2 Bread

Whisk the eggs in a shallow bowl with the soy sauce. Place the larger batch of corn starch in a shallow bowl. Crush the cornflakes in their bag (until they resemble bread crumbs) and place into another shallow bowl. Portion the salmon into 2/3/4 pieces. Pat dry.

photo

3 Bake

Turn each piece of salmon in the corn starch until coated. Then, dip in the beaten eggs and finally, coat in the cornflakes. Place the salmon on an oiled baking tray. Bake for 15 min until golden and crispy.

photo

4 Make sauce

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the spring onion, grated carrot and garlic ginger paste. Cook for 3 min. Add the curry powderturmeric and smaller batch of corn starch and cook for 1 min further. Gradually add the water, whisking. Add the sweet chilli sauce and tamari. Simmer for 3 min.

photo

5 Make cauli rice

Meanwhile, heat a second pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 3 min. Remove from the heat.

photo

6 Blitz

Once ready, using a hand-held blender or food processor, blitz the katsu sauce until smooth. Toss the baby spinachcarrot ribbons and sesame seeds in a drizzle of olive oil. Serve the salmon over the sauce with the cauliflower rice and salad on the side.

Tips for fussy eaters

To blend your sauce, use the same food processor you used when making cauli rice - no need to wash it first!

Pro tip

Got egg or cornflakes leftover? Once you've breaded the salmon once, bread it again in the leftovers!

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Eggs 1 Piece
Soy sauce 10 ML
Corn starch 30 Grams
Cornflakes 100 Grams

Sauce

Spring onion 40 Grams
Carrot 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Curry powder 5 Grams
Turmeric powder 2 Grams
Corn starch 10 Grams
Water 150 ML
Sweet chilli sauce 40 Grams
Tamari 15 Grams

Sides

Cauliflower 400 Grams
Salt 0.5 Tsp
Baby spinach 40 Grams
Black sesame seeds 10 Grams
Olive oil 1 Tbsp
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