Coconut Curry with Smoked Salmon and Saffron Rice

Ingredients:

For the Salmon Curry:

8oz Alaksa Smokehouse Smoked Salmon, drained, skin removed, and flaked

1 yellow onion, thinly sliced

2 garlic cloves, minced

4 teaspoons curry powder

2 teaspoons dried oregano

Juice from 1/2 a lemon

1 14oz can of coconut milk

Salt & Pepper to taste

For the Rice:

2 cups basmati rice

2 yellow onions, chopped

2 tablespoons olive oil

3 cups vegetable stock (can sub chicken stock)

10 strands saffron

Fresh cilantro leaves, for garnish

Procedure:

To prepare the Salmon Curry, in a hot pan over medium heat, heat olive oil and sauté the onions until softened.

Add in the garlic, curry powder, and oregano, then stir to combine.

Pour in the coconut milk, season with salt and pepper, then let simmer for 4-5 minutes.

Add in the smoked salmon, then simmer for an additional 5-7 minutes, then reduce heat to low and cover.  Stir occasionally to keep the sauce from breaking.  Add in a little bit of water if it thickens too much.

To prepare the Saffron Rice, in a separate pan heat the olive oil over medium heat, then add in the onions and sauté until golden.

Add in the rice and stir to coat the grains.

Pour in the stock and season with salt and pepper.

Cover and simmer on low for 15 minutes or until the rice is cooked.

Crush the saffron strands in a mortar, then sprinkle over the cooked rice.

Stir well, cover, and allow to rest off of the heat for 5 minutes.

Serve the Salmon Curry next to the Saffron Rice on a plate, then garnish with fresh cilantro leaves.