A delicious healthy dinner in just twenty minutes! The mango and curry hummus transforms a simple salmon dish as if magically into an exotic taste experience.
- 800g salmon fillet
- 1 tablespoon rapeseed oil
- 2 tubs Gourmet Club Indian mango and curry hummus
- fresh coriander
- 1 tablespoon sesame seeds
- salt and black pepper
- to serve, 200g jasmine rice, 0.5 teaspoon salt, 2 dl water
Cut the fish into smaller pieces. Heat the oil in a large pan and place the fish in the pan skin side up. Fry for a couple minutes, then flip. Season with salt.
Pour the hummus from the tubs into a bowl, mix in a few tablespoons of water to make it less thick. Pour the hummus into the pan with the fish. Cook with the lid on for about 10 minutes until the salmon is cooked through. When done, sprinkle with sesame seeds, freshly ground black pepper and fresh coriander. Serve alongside steaming jasmine rice. To cook the rice, wash it first in a sieve. Put it in a pot with the water (the water should cover the rice by 1.5–2cm) and add the salt. Bring to the boil, then cook on a low heat with the lid on for 10 minutes. Take the pot off the stove and let it sit with the lid on for another 5 minutes. Mix with a fork until fluffy.