Jamieoliver.com
By Jamie Oliver
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About the recipe
If you like salmon, you’ll love this quick and easy recipe – think flaky, juicy flesh kissed with gentle spice and the crispiest skin ever, buddied up with my fail-safe, fluffy coconut rice and refreshing cucumber pickle. Get in!
olive oil
1 x 500g skin-on piece salmon, pin-boned and scaled, from sustainable sources
1 heaped teaspoon Jamie's Creamy Korma curry paste
optional: 3 sprigs of fresh rosemary
COCONUT RICE
1 mug of basmati rice (approx. 300g)
45g coconut cream
1 fresh red chilli
1 lemon
CUCUMBER PICKLE
1 cucumber
white wine vinegar
½ a bunch of fresh coriander (15g)
For a tasty kitchen shortcut, check out Jamie's Creamy Korma Curry Paste from his food range!
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