Poached Salmon Thai Curry

Wonderbag Chef
Servings
4
Prep time
30min
Cook time
30min
1 Rating
5
This recipe for poached salmon uses Thai influenced flavors and curry to complement the dish. You can adjust flavors for whatever inspiration you might have to add to your salmon dish. Make certain that the pot is full of either grains or vegetables along with your liquid so that the fish just sits on top, only slightly submerged.
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, peeled & smashed
- 3 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
- 1 tsp harissa paste or red chiliflakes to taste
- 1 1⁄2 cups cooked chickpeas
- 1⁄2 cup dry uncooked campanelle pasta
- 2 cups water
Instructions
- Heat 2 tablespoons of olive oil in a heavy-bottomed pan on medium heat.
- Add 2 smashed garlic cloves, stirring until it becomes very lightly browned.
- Stir in the tomato paste, salt, and harissa paste with garlic. Cook for 1 minute, stirring constantly.
- Add the chickpeas, pasta, and water. Bring to a boil.
- Stir occasionally to scrape any bits that stick to bottom of pan.
- Reduce heat to simmer until the pasta is cooked. Approximately 15 to 20
minutes.
Tips
You can experiment with different textures of the pastas in the box next time you try this meal.
Wonderbag Chef
Servings 4
Prep time
30min
Cook time
30min
1 Rating
5