From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Wash the broccoli and break it into small, bite-sized florets. Wash or peel the carrot and cut it into thin sticks. Peel and finely dice the shallot, and finely grate the ginger. Place the rice in a sieve and rinse it thoroughly, then put it in a pot with twice the amount of water and cover it with a lid.
2
Place the broccoli and carrot in a pan with 4 tablespoons of water. Cover the pan and place it over medium-high heat. Bring the water to a simmer, then reduce the heat and let the vegetables steam, covered, for about 8 minutes, until they have a vibrant color but are still slightly firm to the bite.
3
Meanwhile, bring the rice to a boil and reduce the heat to low once the water is boiling. Turn off the heat when the rice has absorbed all the water, after about 10 minutes, and let it stand covered until the remaining ingredients are ready.
4
Meanwhile, rinse the salmon fillets under cold running water and pat dry with paper towels, then cut into 3 to 4 cm cubes. Place the salmon cubes in a bowl and marinate with 1 teaspoon of red curry paste and 1 teaspoon of rapeseed oil, seasoning lightly with salt. In a separate bowl or measuring cup, combine soy sauce, cornstarch, fish sauce, coconut milk, and water. Preheat the air fryer to 185°C.
5
Once the vegetables are tender but still firm to the bite (after about 8 minutes), remove the lid and add a little oil (about 1 teaspoon), the shallot, curry paste, and sugar. Sauté over medium-high heat for 2 to 3 minutes, until the onions are translucent. Add the ginger, reduce the heat, and deglaze the pan with the coconut milk mixture. Stir well and simmer over low to medium heat for another 5 to 6 minutes, until the sauce has thickened slightly and is nice and creamy.
6
Meanwhile, place the salmon cubes in the preheated air fryer and cook at 185°C for 5 minutes (without turning).
7
To serve, season the curry with lime juice and gently stir in the cooked salmon cubes. Fluff the rice, divide it between two plates, and top with the salmon curry. Garnish with fresh basil, if desired.
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Tips & Tricks (5)
- Pre-marinate for Maximum Flavor 🧂Marinate salmon pieces in red curry paste for 15-30 minutes before air frying to allow the spices to penetrate the fish, resulting in deeply flavored, tender fillets throughout.
- Balance Sweet and Salty Perfectly ⚖️Add brown sugar gradually while tasting, as it should complement—not overpower—the fish sauce and curry paste; aim for a subtle sweetness that enhances rather than masks the curry's depth.
- Temper the Coconut Milk Properly 🥥Whisk together a small amount of cornstarch with cold water before stirring into hot coconut milk to prevent lumps and create a silky, luxurious sauce that clings beautifully to the salmon.
- Add Salmon at the Perfect Moment ⏱️Introduce pre-cooked salmon pieces into the finished curry sauce only in the last 2-3 minutes to prevent overcooking; the residual heat will warm the fish while maintaining its melt-in-your-mouth texture.
- Finish with Fresh Lime and Ginger 🍋Squeeze fresh lime juice and add minced ginger just before serving to brighten the rich coconut curry and provide a sharp contrast that elevates the entire dish's complexity and freshness.
Recipe Facts
Diet at a Glance
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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