Jamie Oliver's Crispy Korma Salmon with Coconut Rice and Cucumber Pickles

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Salmon fillet is a familiar and usually unexciting dish, but this recipe inspired by Jamie Oliver has a surprising twist: the korma paste makes the salmon crispy on the outside and juicy on the inside.

Korma is a traditional Indian dish that we use here as a spice paste. The spice paste is quick to make, but can be replaced with ready-made korma paste from the supermarket. Either way, the spices will bring out the flavour of the salmon.

Serve with coconut rice, which is a little richer thanks to the coconut cream and more like rice pudding, and cucumber pickles, which add a little freshness.

The recipe is inspired by Jamie Oliver. Although it sounds complicated with three different components, it is actually quick and easy.

Whether you’re a fan of Jamie Oliver’s flavourful recipes or just discovering them, this salmon korma will surprise you and make you want to make it again and again.

Recipe #

Jamie Oliver’s Crispy Korma Salmon with Coconut Rice and Cucumber Pickles

40 minutes

2 portions

Ingredients #

Salmon Korma

• 400g salmon fillet
• 1 teaspoon of cumin
• 1 teaspoon coriander
• 1/4 tsp turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chilli powder
• 1 clove of garlic
• 10 g ginger
• 3 teaspoons oil

Coconut Rice

• 120g Basmati rice
• 25 g coconut cream
• 10g lemon juice
• pinch of salt

Cucumber Pickle

• 1/2 cucumber
• 20 g white wine vinegar
• 10 g fresh coriander
• pinch of salt

Directions #

1. First prepare the coconut rice: Bring the rice to the boil in a saucepan with double the water, coconut cream, lemon juice and salt, then reduce the heat, cover and leave to soak. Set aside and prepare the rest of the ingredients.
2. Make the cucumber pickles: Wash the cucumber and cut into thin slices or crescents. Mix in a bowl with the salt and vinegar. Wash and chop the coriander and mix with the cucumber and its marinade. Set aside until the salmon and rice are ready.
3. For the korma, mix all the spices with 2 teaspoons of oil to make a thick paste. Wash the salmon fillets and brush with the korma paste. Heat the last teaspoon of oil in a frying pan and fry the salmon, skin side down. After about five minutes, turn the salmon over, reduce the heat to medium and cook for another five minutes. If you have some korma paste left over, you can turn the fish occasionally and brush it again with the korma paste.
4. When the salmon is cooked, you can simply serve it on a plate with the coconut rice and cucumber pickles.

Carbon Footprint #

In total, two portions of korma salmon with coconut rice and cucumber pickles have an estimated carbon footprint of 2688 g.

This ranks it number 50 out of 56 recipes published on the blog so far in terms of estimated carbon footprint.

Looking at the individual ingredients, the salmon is particularly striking, accounting for around three quarters of the dish’s greenhouse gas footprint, even though it makes up just under half of the weight of the ingredients. On the other hand, the cucumbers in the pickles have a very good carbon footprint: although they make up almost a quarter of the weight of the ingredients, they only account for around 3% of the emissions caused by the dish.

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