Salmon and coconut fish pie recipe

Salmon and coconut fish pie recipe

If you’re trying to eat more fish, you’ll love this salmon and coconut fish pie recipe with carrot mash. It’s packed with omega-3-packed salmon, as well as plenty of vegetables like leeks, spinach, carrots and green beans.

Ingredients (serves 1)

150g hot smoked salmon
100ml coconut milk
1tsp cornflour
Half a leek
40g spinach
200g carrots
60g green beans
½tsp wholegrain mustard
Handful of parsley
Sea salt
Black pepper
Coconut oil / olive oil

Method

Boil a kettle. Peel and chop the carrots into 1cm rounds. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley. Place the carrot in a saucepan of boiling water and simmer with a pinch of sea salt for 20 minutes until soft. In the last five minutes, add the green beans. Drain the vegetables, remove the green beans and keep warm, and mash the carrot with a potato masher (or with a fork). Meanwhile, heat one teaspoon of oil in a medium-sized pan and fry the leek for five minutes.

Pour one tablespoon of the coconut milk in a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix and the mustard and simmer gently for 10 minutes until the sauce thickens. Preheat the grill to high. Break the hot smoked salmon into pieces and stir into the coconut sauce with the spinach and half of the parsley and cook for two minutes. Season with sea salt and black pepper. Place the coconut fish pie mix into an ovenproof dish and spoon over the carrot mash. Place under the grill for five minutes. Serve the coconut fish pie alongside the green beans, and scatter over the remaining parsley.

Recipe courtesy of mindfulchef.com

For more…

Check out our ultimate autumn food bowls and this scrumptious meat-free chicken pieces laksa for some cooking inspiration.