Thai Red Salmon
By Rebecca Walton, wlr team
A super-quick supper, served with wholegrain rice (which can be substituted for microwave rice if you're really in a hurry!)
- Recipe makes: 2 servings
- Prep time:
3 mins - Cook time: 20 mins
- Calories: 528
per serving
Ingredients
- 2 Sm Salmon Fillets (240g)
- 1 Tbsp Red Thai Curry Paste
- ½ Can Reduced Fat Coconut Milk (200g)
- 1 Med Red Chilli Pepper
- 1 Lime, Juiced
- 20 Pumps Olive Oil Spray
- 1 Sm Bunch Fresh Coriander Leaves
- 100g Wholegrain Rice
- Salt
- Black Pepper
Method
- Rinse the rice with cold water. Cook as per pack instructions.
- While the rice is cooking, season the salmon fillets with salt and pepper. Spray the oil into a large, shallow pan on a medium heat. Lay the salmon skin side down in the pan.
- Finely slice the chilli and the coriander.
- Remove the salmon from the pan. Add the curry paste and the chilli, stir to cook through. Add the coconut milk and stir.
- Add the salmon back to the pan, skin side up. Allow to gently simmer for 5 minutes (or until salmon cooked through and sauce slightly thickened). Squeeze in the juice of a lime.
- Serve with the rice, fluffed and sprinkled with the coriander.
Calories (kcal) | 528 |
Carbohydrate (g) | 40.5 |
Fat (g) | 27.0 |
Protein (g) | 30.7 |
Fibre (g) | 3.2 |
Alcohol (g) | 0.0 |
Fruit & Veg | 0.5 |
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