Carrot Turmeric Rice with Salmon Coconut Ragout

Ingredients

• 250 g Basmati rice
• Salt
• 1 tsp turmeric powder
• 2 carrots
• 1 Red Onion
• 20 g Ginger
• 200 g baby spinach
• 3 spring onions
• 400 g salmon fillet (4 fillets)
• 2 tbsp Coconut oil
• 2 tbsp raisins (15 g each)
• 2 tbsp chopped almonds (15 g each)
• 1 tbsp red curry paste
• 400 ml coconut milk (9% fat)
• 100 ml Vegetable broth
• Pepper
• 1 tbsp lime juice (add 2 tbsp if needed)
• 4 stems coriander

Instructions

1. 1.

   Rinse rice in a sieve, then add twice the amount of cold salted water to a pot, add turmeric powder and soak for 15 minutes. Bring the water to a boil and simmer at low heat with occasional stirring for 6 minutes.

2. 2.

   Meanwhile peel carrots, red onion and ginger. Dice carrots into small cubes, finely chop onion and ginger. Wash spinach, shake dry. Trim spring onions, wash, cut lengthwise in half and slice diagonally. Rinse salmon, pat dry and cut into bite-sized pieces.

3. 3.

   Heat 1 tbsp oil in a pan, add carrots, half the red onion and ginger, raisins and almonds, and sauté for 5 minutes over medium heat. Remove from pan and set aside.

4. 4.

   Heat remaining oil, first sear salmon pieces for 3–4 minutes over medium heat, remove and set aside. Then add remaining onion and ginger and sauté for 2 minutes over medium heat, add curry paste and sauté for 1 minute while stirring, pour in coconut milk and broth. Add salmon, spinach and spring onions to the sauce and simmer at low heat for 6 minutes. Season with salt, pepper and lime juice.

5. 5.

   Meanwhile fluff rice with a fork, mix in carrot‑raisin mixture and season with salt and pepper. Wash coriander, shake dry and tear leaves. Plate rice with ragout and sprinkle with coriander.