Seared stuffed salmon with curry cream sauce

Method

1. Heat 1 tbsp olive oil in a heavy-based frying pan. Fry the leek, parsley, 2 tbsp chopped coriander until softened. Add the hazelnuts and the spinach. Cook until the spinach has just wilted.

2. Cut a small pocket in each salmon fillet. Fill each pocket with a portion of the spinach mixture. Season with salt and freshly ground pepper.

3. Heat remaining olive oil in a large heavy-based frying pan. Fry the salmon for around 3 minutes on each side until cooked through. Transfer to a serving dish and keep warm.

4. In a small frying pan heat the groundnut oil. Add the mustard seeds and cook for half a minute, then add the curry leaves and curry powder. Cook stirring for 1 minute.

5. Add the garlic and double cream. Cook stirring until simmering. Season with salt and freshly ground pepper and allow the sauce to reduce and thicken for 3-5 minutes, stirring now and then.

6. Pour the curry sauce over the stuffed salmon steaks, garnish with the remaining chopped coriander and serve at once.

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Ingredients

Main:

2 tbsp Olive oil
1 leek, sliced into julienne strips
2 tbsp chopped parsley
4 tbsp fresh coriander, chopped
150g Hazelnuts, roughly chopped
225g baby spinach leaves
4 salmon fillets, 150g each
salt and fresh ground black pepper
2 tbsp groundnut oil
1 tsp black mustard seeds
6 fresh curry leaves
2 tbsp curry powder, (ideally Jamaican)
1 garlic clove, very finely chopped
300ml double cream

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