A heavenly combination of fish, spinach and creamy pumpkin with warming Asian flavours.


  • For the salmon

  • 1 bunch coriander, washed

  • 12 mint leaves, washed

  • 1 teaspoon salt

  • 3 cloves garlic, crushed

  • 2 green chillies, seeds removed

  • 4 tablespoons fresh lime juice

  • 1 tablespoon caster sugar

  • 1 teaspoon peeled and chopped ginger

  • 2 tablespoon fish sauce (Nam Pla)

  • 4 x 175g (6 oz) salmon fillets

  • For the spinach and pumpkin curry

  • 25g/1 oz unsalted butter

  • 1 tablespoon vegetable oil

  • 2 onions, cut up roughly

  • 4 cloves garlic, finely chopped

  • 1 teaspoon grated ginger

  • 2 green hot chillies, finely chopped

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon black mustard seeds

  • ½ teaspoon ground turmeric

  • 1 kg pumpkin or butternut squash, peeled , seeded and cut in 1” pieces

  • 300ml chicken or vegetable stock

  • 3 handfuls of baby spinach

  • 1 handful of coriander leaves

  • 1 tablespoon toasted flaked almonds


  • 1.

    First prepare the curry. Heat the butter and oil in a large heavy-based saucepan, add the onions and cook over a medium heat for 10-12 minutes until they have softened and started to brown.

  • 2.

    Then add the garlic, ginger, chillies and spices, cook for a further 5 minutes, stirring from time to time. Add the pumpkin and stock, cover with a lid and simmer for 12-15 minutes or until the pumpkin is tender. Fold in the spinach and coriander leaves and cook until the spinach has wilted. Season to taste.

  • 3.

    To prepare the salmon, blend together the coriander leaves and stalks, the mint leaves, salt, garlic and chillies in a food processor to make a paste. Add the limejuice, caster sugar, ginger and fish sauce and process until smooth. Spoon half the sauce into a bowl and combine with the salmon, marinate for 20 minutes.

  • 4.

    Boil water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 6-8 minutes. Scrape off the marinade, which will have lost its colour.Remove salmon and serve with the curry.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1152kj
  • Fat Total 65g
  • Saturated Fat 16g
  • Protein 89g
  • Carbohydrate 54g
  • Sugar 16g
  • Sodium 1655mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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