Thai-inspired salmon & broccoli bake

Name: Thai-inspired salmon & broccoli bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp coconut oil; 2 red onions, cut into wedges; 300 g Chantenay carrots, trimmed, halved if large; 300 ml vegetable stock, just-boiled; 3 tbsp Cooks’ Ingredients Thai Red Curry Paste, to taste; 200 ml Essential Coconut Milk; 1 lemongrass, halved lengthways; 200 g pack Tenderstem broccoli, halved; 4 clove/s garlic, sliced; 2½ cm piece ginger, finely chopped; 480 g pack 4 Scottish salmon fillets; Coriander, chopped, to serve; 1 Red chilli, sliced, to serve; 1 lime, cut into wedges, to serve

The combination of salmon and tenderstem works well as a midweek treat, but it can also be kept simple and use up leftover veggies.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 tbsp coconut oil
2 red onions, cut into wedges
300g Chantenay carrots, trimmed, halved if large
300ml vegetable stock, just-boiled
3 tbsp Cooks’ Ingredients Thai Red Curry Paste, to taste
200ml Essential Coconut Milk
1 lemongrass, halved lengthways
200g pack Tenderstem broccoli, halved
4 clove/s garlic, sliced
2½ cm piece ginger, finely chopped
480g pack 4 Scottish salmon fillets
Coriander, chopped, to serve
1 Red chilli, sliced, to serve
1 lime, cut into wedges, to serve

Method

Preheat the oven to 200ºC, gas mark 6. Heat the coconut oil in a large, flameproof, deep heavy-based roasting tin until melted. Add the onions and carrots and toss together to coat in the oil. Cook in the oven for 20-25 minutes, turning halfway, until almost tender and starting to brown.
Whisk together the stock and curry paste until well combined, then add the coconut milk and lemongrass. Add the broccoli to the roasting tin and scatter with the garlic and ginger. Stir to mix into the other vegetables. Arrange the salmon fillets on top, skin-side up, and pour over the hot liquid, ensuring the lemongrass is submerged.
Return to the oven for another 12-18 minutes, until the salmon is opaque and flakes easily with a fork. Scatter with the coriander and chilli, then serve with the lime wedges. Some steamed rice is delicious alongside.

Cook’s tip

Swap the broccoli for kale or green beans or a mix, and the carrots for squash.

The sauce works well using just the Thai curry paste, or just the lemongrass, ginger and garlic, although when combined they add a real pop of flavour.

Fancy chicken instead? Roast a 560g pack Essential British Chicken Thigh Fillets with the onions and carrots, then add the broccoli and sauce and return to the oven for 15 minutes, until thoroughly cooked, there is no pink meat and the juices run clear.