Lax í kókóssúpu með rauðu karrí

Salmon in coconut soup with red curry

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

I have often come across coriander in everyday cooking in Iceland!

Ingredients for 4 servings

600 g salmon fillets

2 Tbsp oil

1 onion

2 carrots

2 - 3 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 pack of sugar peas

salt and pepper

fresh coriander

Preparation

Wash, clean and chop the onion, carrot, pepper and chili pepper.

Heat the oil in a large pot.

Briefly fry the chopped vegetables in hot oil, sprinkling with the ground cumin.

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

Stir in the curry paste.

Reduce the heat and let the whole thing simmer for approx. 15 - 20 minutes.

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

Add the sugar peas to the curry soup for the last 5 minutes and let them simmer.

Wash and pick the coriander and add it to the soup.

Season the soup with salt and pepper to taste.

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

[Translated from here.]