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Roasted Salmon with tofu and spinach curry
4 25 mins
INGREDIENTS
4 ea 130g – 150g Skin-on salmon fillets
1 pinch Salt
2 ½ tbsp Oil
500ml Water
1 pack S&B Golden Curry Hot 92g
2 sheets Nori leaves – cut into 5x1cm strips
4 cups (110g) Baby spinach leaves
Pan-fried Tofu
300g Firm Tofu, diced into 3cm cubes
2 tbsp Flour for coating tofu
2 tbsp Oil
METHOD
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Pat dry tofu cubes with kitchen paper. Evenly coat tofu cubes with flour and set aside. Heat 2 tbsp of oil in a non-stick fry pan over medium heat. Pan-fry the tofu until golden brown. Remove from heat and set aside.
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Pat dry the salmon and season the skin side with salt. Heat 2 ½ tbsp oil in a non-stick fry pan over medium heat. Place the salmon skin-side down and cook for 3–4 minutes, until the skin becomes crispy. Do not flip. Transfer the salmon to an oven tray, skin-side up, and bake in a preheated oven at 190°C for 3–4 minutes, or until cooked through. Remove from oven and let it rest.
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In a medium pot, bring 500ml of water to a simmer. Crumble in the S&B Golden Curry Hot and stir until fully dissolved. Add the spinach, nori leaves, and tofu, and stir gently with a wooden spoon. Remove from the heat and let it rest for 4 minutes.
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To serve- Pour the curry onto a serving dish and place the roasted salmon pieces on top.
