Spiced Red Salmon featuring Tweed Real Food Durban Curry Rub

Spiced Red Salmon

April 06, 2020

Spiced Red Salmon

- 2 or 4 (about 200g each) skinless salmon fillets, dependant on serving requirement
- 1 red onion, cut into wedges
- 2 Tbsp Tweed Real Food Durban Curry Rub
- 400ml can coconut cream
- 200gs cherry tomatoes, quartered
- 2 Tbsp lemon juice
- 2 Tsp brown sugar
- 1 cup steamed jasmine rice
- fresh oregano sprigs to serve (optional)


Heat large frying pan over high heat.

Seal-fry the salmon for 2 mins or until golden brown.

Transfer to a bowl.

Stir-fry the onion for 2 mins and add the Durban curry Rub, stir-fry for 1 min or until aromatic.

Add the coconut milk and bring to a simmer.

Return the salmon to the wok or pan with the tomatoes and cook for 2 mins or until heated through, remove from heat.

Stir in the lemon juice juice and brown sugar.

Season with salt, pepper and fresh oregano to taste.

Serve immediately with rice.

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