Directions

To cook

1. Pat dry tofu cubes with kitchen paper. Evenly coat tofu cubes with flour and set aside. Heat 2 tbsp of oil in a non-stick fry pan over medium heat. Pan-fry the tofu until golden brown. Remove from heat and set aside.
2. Pat dry the salmon and season the skin side with salt. Heat 2 ½ tbsp oil in a non-stick fry pan over medium heat. Place the salmon skin-side down and cook for 3–4 minutes, until the skin becomes crispy. Do not flip.
3. Transfer the salmon to an oven tray, skin-side up, and bake in a preheated oven at 190°C for 3–4 minutes, or until cooked through. Remove from oven and let it rest.
4. In a medium pot, bring 500ml of water to a simmer. Crumble in the S&B Golden Curry Hot and stir until fully dissolved. Add the spinach, nori leaves, and tofu, and stir gently with a wooden spoon. Remove from the heat and let it rest for 4 minutes.
5. To serve
6. Pour the curry onto a serving dish and place the roasted salmon pieces on top.