- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 tbsp olive oil
- 1 leek, sliced into julienne strips
- 2 tbsp chopped parsley
- 4 tbsp fresh coriander, chopped
- 150 g hazelnuts, roughly chopped
- 225 g spinach leaves
- 4 salmon, 150g each
- black pepper
- 2 tbsp groundnut oil
- 1 tsp black mustard seeds
- 6 fresh curry leaves
- 2 tbsp curry powder, (ideally Jamaican)
- 1 clove garlic, very finely chopped
- 300 ml double cream
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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