Seaweed is becoming an increasingly popular food. Recently we found a local health food store selling packets of seaweed crisps. My husband Howard, son Ted and I really enjoy these crisps. In the past few months I have been learning about seaweed. Seaweed has amazing health benefits.
Firstly, it has the best source iodine which can help to support your thyroid. Plus it contains other vitamins and minerals, such as vitamin K, B vitamins, zinc, and iron. It also contains antioxidants that can help protect your cells from damage. However, too much iodine from seaweed could harm your thyroid function. For optimum health benefits, enjoy this ancient ingredient in regular but small amounts. As we love it so much I decided to put it into a curry and it was so tasty. It was a dinner that we had to share with you.
Have you tried seaweed products and if so, what do you think of them? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Teaspoon
- Stirring spoon
- Slow cooker
Ingredients
- Salmon x 500g
- Leek x 1
- Carrot x 1 large
- Butternut squash x 200g
- Red pepper x 1
- Kale or spinach x 2 handfuls
- Fresh coriander x 1 handful
- Milk x 800mls (your choice)
- Coconut cream x 4 tbsps
- Mild, medium or hot curry powder x 2 tsp
- Garam masala x 1 tsp
- Turmeric x 1 tsp
- Seaweed x 1 tsp
- Salt and pepper to taste
Method
- Remove the top and bottom from the leek and thinly slice it.
- Peel the butternut squash, remove the seeds if necessary and cut into 2 centimetre pieces.
- Now peel the carrot and slice it.
- Cut the top from the pepper and remove the core and the stalk.
- Slice and dice the flesh.
- Put all of these ingredients into the slow cooker pot.
- Add in the milk (your choice), coconut cream, mild, medium or hot curry powder. garam masala, turmeric and seaweed.
- Sprinkle over salt and pepper to you tastes.
- Stir all the ingredients in the slow cooker pot.
- Turn the cooker onto high for 3 – 4 hours or low for 7 – 8 hours.
- Thirty minutes before the end of the cooking process turn the salmon flesh side down onto the chopping board.
- Put your hand on top of the salmon and carefully slice off the skin from all of the fillets.
- Cut the salmon into chunky pieces and put these into the slow cooker pot
- Before the end of the cooking time, cook the rice as per the packet instructions.
- Finally serve and enjoy.
Slow Cooker Salmon and Seaweed Curry was a hit with my little family. Ted and I love seafood so we always love salmon dinners. Howard isn’t so keen but he doesn’t mind salmon. Thankfully this was a meal we all enjoyed and I ate the leftovers for lunch the next day. It was as yummy as the night before. All the ingredients in this dish are freezable so you could cook a large batch. Then freeze the batch for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 