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Digital Subscriptions > Delicious Magazine > May 2019 > TAKE A PACK OF… SALMON FILLETS

TAKE A PACK OF… SALMON FILLETS

Here’s an ingredient that gets top marks for versatility. We’ve created four super-easy, full of flavour recipes to help weeknights feel just as good as the weekend

Spicy salmon and aubergine curry

SERVES 2. HANDS-ON TIME 25 MIN

KNOW-HOW

Gochujang is a glorious Korean fermented chilli paste that brings heat and complexity to dishes. Find it in the world food aisle of large supermarkets and at souschef.co.uk.

Heat 1 tbsp oil in a large frying pan and add 1 sliced aubergine. Fry for 6-8 minutes until golden. Add 1 chopped onion and cook for 6-8 minutes until soft. Stir in 3 tbsp gochujang (see Know-how) and 2 crushed garlic cloves and cook for 2 minutes. Pour in 200ml coconut milk and 200ml veg stock, bring to the boil, then simmer for 3-4 minutes to thicken.

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About Delicious Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.