Poached salmon in Laager Rooibos coconut sauce

This exotic dish is covered in a creamy and delicious coconut sauce infused with Laager Rooibos. Experience the flavours of Thailand in the comfort of your home when preparing this simple recipe. 

Ingredients: 

• Four fillets of salmon
• Two tablespoons of oil
• Two tablespoons of garlic and ginger, grated
• One lemon grass, finely grated
• One tablespoon of honey
• One teaspoon of curry paste
• 400g of coconut milk
• Six bags of Laager Rooibos tea
• One teaspoon of soy sauce
• Garnish: Coriander, red chilies, shaved coconut, salt and pepper

Method: 

• Lightly season the salmon with salt and pepper and then heat one tablespoon of oil in a non-stick pan over medium heat.
• Sear salmon (skin side up) for one minute, then turn and sear the other side. Set aside in another plate- it should still be raw.
• Turn the heat down to low, add the rest of the oil and fry the garlic, ginger and lemon grass for one minute.
• Add the honey and cook for 20 seconds, then add curry paste, coconut milk and the six Laager Rooibos teabags.
• Simmer for five to seven minutes until the teabags have infused the liquid.
• Place the salmon back into the sauce and simmer for four minutes, or until the salmon is just cooked.
• Remove the teabags with a slotted spoon and then remove the salmon.
• Taste the sauce and adjust the seasoning with soy sauce.

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