Thai spiced salmon

Name: Thai spiced salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 bunches salad onions, thinly sliced; 20 g Cooks' ingredients Thai Green Curry Paste; 100 ml essential Waitrose Reduced Fat Coconut Milk; 150 ml fish stock; 1 tsp caster sugar; ½ x 28g pack coriander, chopped; 260 g pack Waitrose 2 Scottish Salmon Fillets, skinned; 125 g Waitrose Fine Egg Noodles; 1 tsp Cooks' ingredients Nam Pla Fish Sauce

Flaky salmon fillet cooked with Thai green curry flavours and served on a bed of egg noodles.

4.5 out of 5 stars(2) Rate this recipe

High in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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2 bunches salad onions, thinly sliced
20g Cooks' ingredients Thai Green Curry Paste
100ml essential Waitrose Reduced Fat Coconut Milk
150ml fish stock
1 tsp caster sugar
½ x 28g pack coriander, chopped
260g pack Waitrose 2 Scottish Salmon Fillets, skinned
125g Waitrose Fine Egg Noodles
1 tsp Cooks' ingredients Nam Pla Fish Sauce

Put the salad onions, curry paste, coconut milk, fish stock, sugar and half the coriander in a pan and bring to a gentle simmer. Cook for 10 minutes. Bring a separate pan of water to the boil, ready to cook the noodles.
Lower the salmon fillets into the pan of fish stock, cover and cook very gently for 5 minutes until the fish is cooked and the flesh is opaque throughout.
Add the noodles to the pan of boiling water, turn off the heat and leave for about 4 minutes until softened. Drain and transfer to shallow serving bowls. Place the salmon fillets on top. Stir the nam pla fish sauce and remaining coriander into the fish stock and spoon over the fillets, to serve.