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    Poached Salmon In Laager Rooibos Coconut Sauce

    Poached Salmon In Laager Rooibos Coconut Sauce

    September 9, 2020
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    Ingredients

    4 fillets Salmon

    2 TBSP Oil

    2 TBSP Garlic and ginger, grated

    1 Lemon grass, finely grated

    1 TBSP Honey

    1 tsp Curry paste

    400g Coconut milk

    6 bags Laager Rooibos Tea

    1 tsp Soy sauce

    GARNISH: Coriander, red chilies, shaved coconut, salt and pepper

    Method

    1. Lightly season the salmon with salt and pepper, then heat 1 TBSP oil in a non-stick pan over medium heat.
    2. Sear salmon (skin side up) for 1 minute, then turn and sear the other side. Set aside in another plate – it should still be raw.
    3. Turn the heat down to low, add the rest of the oil and fry the garlic, ginger and lemon grass for 1 minute.
    4. Add honey and cook for 20 seconds, then add curry paste, coconut milk and the 6 Laager Rooibos teabags.
    5. Simmer for 5 - 7 minutes until the teabags have infused the liquid.
    6. Place the salmon back into the sauce and simmer for 4 minutes, or until the salmon is just cooked.
    7. Remove the teabags with a slotted spoon and then remove the salmon.
    8. Taste the sauce and adjust the seasoning with soy sauce.

    To serve: set the salmon on top of a bed of rice or noodles, spoon over the sauce and garnish – enjoy!

    Have you got it at home?

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