Salmon and vegetable stir-fry with ginger and coriander

Ingredients for 3 servings:

• 3 salmon fillets (frozen)
• 1 clove(s) garlic
• 1 piece(s) ginger, fresh
• ½ bunch coriander leaves
• 3 stalks of spring onion(s)
• 3 m.-sized carrot(s)
• 3 tbsp coconut milk
• 3 tbsp cream
• 3 dashes of soy sauce
• 1 pinch(s) curry powder
• 1 pinch(s) pepper, white
• 1 tbsp olive oil
• 1 bag of Basmati
• ½ cup vegetable broth, instant

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

delicious with coconut milk, best served with basmati rice

Thaw the salmon fillets slightly and cut into bite-sized pieces. Coat lightly in flour. Finely chop 1 garlic clove, peel and finely chop a thumb-sized piece of fresh ginger. Clean 3-4 spring onions and slice into thin rings. Peel 3-4 carrots and slice into thin rings or strips, or coarsely grate them. Heat the olive oil in a slightly deeper pan or wok and briefly fry the floured salmon pieces on all sides. Add the chopped garlic, spring onions, and ginger, and fry briefly. Add the chopped carrots and fry lightly. Deglaze with a little hot vegetable stock, bring to a boil, then add the coconut milk, cream, and soy sauce, season with curry powder and pepper, and sprinkle with the chopped coriander. Cover the pan. Simmer everything over medium-low heat for about 15 minutes, stirring occasionally. Meanwhile, prepare the basmati rice according to the package instructions. Pour the finished salmon mixture over the rice.