Salmon Rendang with Mint Salad

A flavorful Indonesian curry featuring seared salmon cubes in a coconut spice sauce, served with a fresh herb and vegetable salad.

Healthy Seafood Salmon Spicy Curry Indonesian

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

84.6g

per serving

338.2 g total

Protein

56.6g

per serving

226.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fruits

piece

Lime

juice only

Liquids

400

Coconut Milk

NutsSeeds

Galangal

roughly chopped

stalk

Lemongrass

roughly chopped

clove

Garlic

roughly chopped

piece

Cinnamon Stick

piece

Clove

whole

piece

piece

piece

tbsp

toasted

piece

Sea Salt

to taste

piece

Black Pepper

to taste

tbsp

tbsp

OilsFats

split use

toasted

Seafood

1000

Salmon Fillet

cut into cubes

Vegetables

piece

Shallot

roughly chopped

Ginger

roughly chopped

piece

Chili

dried, soaked in warm water, seeds removed, roughly chopped

0.5

piece

Cucumber

finely shredded

250

White Cabbage

finely shredded

piece

Red Chilli

finely shredded

Method

Serve the salmon curry alongside the fresh salad.

Pulse all spice paste ingredients in a food processor until smooth.

Brown the salmon cubes in half the oil over medium heat and set aside.

Fry the spice paste in the remaining oil for 3 minutes before adding whole spices and lemongrass.

Return salmon to the pan with coconut milk, 200ml water, tamarind, and lime leaves.

Stir in toasted coconut, soy, and fish sauces while bringing to a boil.

Simmer gently for 3 minutes and finish with lime juice and seasoning.

Whisk vinegar and sesame oil together and toss with the salad vegetables and herbs.