Salmon with Turmeric and Dill


This dish is based on the Vietnamese Cha Ca La Vong, a  Asian fish meal, with obvious French influences that combines creamy coconut milk with fresh dill and greens in a mild and fragrant saucy curry. Serve with rice, noodles or even crusty bread, a squeeze of lime or lemon and a sprinkle of peanuts if desired.

Defrost and heat gently so that the salmon doesn't overcook.

Ingredients: Tasmanian salmon, vegetables, coconut milk, onions, ginger, chilli, garlic, fish sauce, dill, turmeric, lime juice.