Salmon with Fragrant Red Courgette Curry

• Meanwhile, slice the onion into half-rings.
• In a small pot, combine the white wine vinegar with the sugar and the water (see pantry for amount).
• Add a pinch of salt, then bring to the boil.
• Add the onion and simmer for 30 seconds, then turn off the heat and allow to stand until serving.

• Pat the fish dry with kitchen paper.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes.
• Season with salt and pepper, then remove from the pan and set aside under aluminum foil.

• Finely chop the scallions and separate the white part from the greens.
• Slice the courgette into crescents and crush or mince the garlic.
• Heat a drizzle of sunflower oil in the same frying pan over medium-high heat.
• Fry the courgette with the white part of the scallions for 3 - 4 minutes.

• Add the garlic, the red curry paste* and the rest of the yellow curry spices.
• Mix well and fry for 1 more minute.
• Deglaze with a splash of water and the coconut milk, then crumble in the stock cube (see pantry for amount).
• Allow to simmer for 2 - 3 minutes.

*Take care, this ingredient is spicy! Use as preferred.