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Ingredients
1 tbsp Essential Sunflower or Vegetable Oil
100g Cooks Ingredients Frozen Thai Green Herb Portions
Coriander leaves and steamed rice, to serve (optional)
Method
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.
Cook’s tip
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.
Nutritional
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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