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Salmon in coconut milk with miso and sugar

Salmon in coconut milk with miso and sugar

Cooking Time30 m
Ingredients14
DifficultyMedium
0
0
Ruth LundinRuth Lundin
A dinner that almost takes care of itself. The salmon gets to sink in coconut milk along with garlic, chili and a touch of miso, while the sugar peas retain their crispy chew against the mud sauce. Serve with rice and you have a daily dish that is both simple and really good.

Ingredients

4 servings
  • Step: 1
    4 port rice
  • Step: 2
    500 g tinad frozen or fresh salmon
  • Step: 3
    1/2 tsk salt
  • Step: 4
    4 st salads
  • Step: 5
    1 msk frozen or fresh hacked garlic
  • Step: 6
    2 msk frozen or fresh hacked red pepper (chili)
  • Step: 7
    2 msk oil
  • Step: 8
    1 st coconut milk (400 ml)
  • Step: 9
    2 dl water
  • Step: 10
    2 msk misopasta
  • Step: 11
    2 msk japanese soy
  • Step: 12
    250 g tined frozen sugar
  • Step: 13
    2 msk frozen or fresh corianders
  • Step: 14
    1 msk freshly pressed lime juice

Instructions

  • Step: 1
    Cook the rice as directed on the packaging.
  • Step: 2
    Cut the salmon in dice and spice with the salt around.
  • Step: 3
    Slice the salad thin and save some of the green to peak with. Stoke salad bulb, garlic and chili in the oil. Add coconut milk, water, miso and soy and boil up.
  • Step: 4
    Add salmon and sugar peas and let seven about 5 minutes. Move down coriander and lime juice. Taste with salt.
  • Step: 5
    Serve with cooked rice and top with the rest of the salad bulb.

Näring

Calories841kcal
Carbohydrates59g
Fat51g
Protein35g
Serving Size4serving

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