Thai Green Salmon
This Thai green Salmon recipe is cooked in one-pan and ready in under 30 minutes! With just a handful of ingredients this is a low key, easy dinner the whole family will enjoy. Add fresh chilli if you like a kick of heat!
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 15 mins
Gluten free
Ingredients
4 salmon fillets, skinless
1 tbsp coconut oil
2 tbsp Thai green curry paste
1 can coconut milk
125g cherry tomatoes, cut in half
1 broccoli head, cut into small florets
1 red chilli, sliced - optional
Juice of a lime, plus extra wedges to serve
2 Spring onion, sliced - to serve
Boiled potatoes to serve
Instructions
Pat salmon fillets dry with paper towel and season with a little salt
Heat coconut in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside
Reduce heat to medium and stir in Thai green curry paste, coconut milk and broccoli florets. Simmer for 3 minutes, then add cherry tomatoes & chilli if using.
Return salmon fillets to pan, seared side up. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking
Squeeze over lime juice, sprinkle over sliced spring onion & season with salt & black pepper. Serve with boiled potatoes or mash if you prefer.
Hints & tips
Salmon - Skin off salmon fillets are used in this recipe. You can use skin on salmon if that’s what you have on hand. Follow the same instructions frying skin side down first to get the desired crispy skin.
Easy swaps - Swap the broccoli for any veggies you have on hand. Easy swaps would be zucchini, green beans, sugar snap peas, snow peas or even tinned baby corn.
Serving suggestion - Serve this one pan dinner with boiled potatoes or mash. So easy and delicious. Of course, boiled rice of choice would be a good option too!
Portion size - Serves 4 or 2 with leftovers.
Storage - Store in the fridge for 3 days. Suitable for freezing.
