This warming one-pan dish is ready in half an hour, and it makes great use of our time-saving Cooks’ Ingredients herb portions.
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Heat the oil in a large sauté pan or shallow casserole dish over a medium-high heat. Add the Thai green herb portions and cook, stirring, for 3-4 minutes. Add the coconut milk, fish sauce and maple syrup (or sugar) and simmer for 5-6 minutes.
Turn the heat to medium-low. Add the salmon fillets to the pan, skinned-side up, cover with a lid and simmer gently for 8-10 minutes. Turn the fillets over, add the sugar snaps and cover again, then simmer for a final 4 minutes, until the salmon is fully cooked, opaque and flakes easily with a fork.
Allow to stand for 1 minute, then squeeze over the lime juice. Serve with lime wedges, coriander leaves and steamed rice, if liked.
Leftovers
This stores well in the fridge (see bottle for instructions). Use it to give an umami hit to curries, stews and salad dressings. You could even use a splash in place of anchovies when making pasta sauces.
Typical values per serving when made using specific products in recipe
Energy | 1,516kJ/ 364kcals |
|---|---|
Fat | 23g |
Saturated Fat | 8.9g |
Carbohydrates | 7.5g |
Sugars | 5g |
Fibre | 2.3g |
Protein | 30g |
Salt | 1.2g |
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