Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measuredwater and dissolve the chickenstockcube and tomato paste in it.
2 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measuredwater to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Start curry
Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetableoil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the gingergarlicpaste, smokedpaprika, curry powder, garammasala and chipotle powder(spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.
4 Make salad
Meanwhile, chop the cucumber. Finely chop the coriander (same some for garnish). Slice the lime into wedges. Place the cucumber and coriander in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges.
5 Add salmon
Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.
Serve the salmoncurry over the quinoa with the limey cucumbers to the side. Garnish with any remaining freshcoriander leaves.