Lax í kókóssúpu með rauðu karrí

Ingredients for 4 servings

Many Icelandic chefs love to combine classic Icelandic ingredients such as salmon and cumin with foreign ingredients - and in particular Asian influence often finds its way into Icelandic cooking pots, such as coconut milk and fresh coriander. 

Especially coriander is something I have often met in the current everyday kitchen on Iceland!

Ingredients for 4 servings

600 g salmon fillets

2 Tbsp oil

1 onion

2 carrots

2 - 3 paprika peppers

1 - 2 chili peppers

1 tsp ground cumin

250 ml coconut milk

250 g cooking cream

400 ml vegetable broth

2 tbsp red curry paste

1 pkg sugar peas

salt and pepper

fresh coriander

Preparation

Wash, clean and chop the onions, carrot, paprika peppers and chili peppers.

Heat the oil in a large saucepan.

Fry the chopped vegetables briefly in the hot oil. Sprinkle with ground cumin.

Pour in the coconut milk, cooking cream and vegetable broth.

Stir in the curry paste.

Reduce the heat and simmer for about 15 - 20 minutes.

While the soup is simmering, cut the salmon into strips about 1 inch (2 cm) thick, brush with a little oil, salt and pepper and grill in the oven for about 15 minutes.

For the last 5 minutes, add the sugar peas to the curry soup and cosimmer them.

Wash the coriander, pluck and add to the soup.

Season the soup to taste with salt and pepper.

Place the grilled salmon on the soup plates, pour over the soup and serve directly.