4 Salmon Steaks – cut in half
For the Sauce :
1 Large can of Coconut milk
2 Garlic cloves finely minced
1 cm Ginger cut in thin slices
1/2 Teaspoon Fish Sauce
1 Tablespoon sugar (I often use brown sugar)
1 Tablespoon Red Curry paste
1/2 Cup chicken broth
1 Lemongrass stick bruised and cut in 3
Fresh coriander for garnish
Salt & Pepper
For the cauliflower
4 Cups Small cauliflower florets
4 Tablespoons olive oil
2 Teaspoon Turmeric or Madras Curry powder or Garam Masala
Preheat the oven at 220 C (425 F)
For the Cauliflower
In a bowl, mix the cauliflower with the 4 tablespoons of olive oil and the spices (I use Garam Masala which goes so well with this vegetable) Season to taste.
Transfer the florets on a baking tray covered with parchment paper and bake for 12-15 minutes, until the cauliflower starts to brown at the edges.
Turn the florets a few times and add the salmon with a filet of olive oil, salt & pepper. Bake in the oven for 6 minutes, until the fish is cooked.
During the last cooking of cauliflower, simply put the salmon in and bake for 6 minutes.
For the Sauce
In a small pan, pour in the coconut milk, chicken broth, red curry paste, sugar, fish sauce and bring to a boil. Cook for about 10 minutes at a low boil, until the sauce starts to thicken. Set aside.
Just before the salmon is cooked – reheat your dinner plates.
Place the cauliflower on one side of the bowl / plate, a dollop of rice and then 2 salmon pieces per person. Pour the red curry sauce on the side of the salmon and garnish with a few coriander florets.
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