Thai Red Salmon

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


  • 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


  1. Rinse the rice with cold water. Cook as per pack instructions.
  2. 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.
  3. Finely slice the chilli and the coriander.
  4. Remove the salmon from the pan. Add the curry paste and the chilli, stir to cook through. Add the coconut milk and stir.
  5. 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.
  6. Serve with the rice, fluffed and sprinkled with the coriander.
Nutrition information per serving
Calories (kcal)528
Carbohydrate (g)40.5
Fat (g)27.0
Protein (g)30.7
Fibre (g)3.2
Alcohol (g)0.0
Fruit & Veg0.5

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