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Thai spiced salmon
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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
240g pack Waitrose 2 Scottish Salmon Fillets, skinned
125g Waitrose Fine Egg Noodles
1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
1. 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.
2. 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.
3. 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.
Cook’s tip For a gluten-free supper, replace the egg noodles with a 300g pack Waitrose Rice Noodles and cook according to the pack instructions.
Typical values per serving:
High in omega 3; 1 of your 5 a day.
This recipe was first published in Tue Jul 24 09:45:47 BST 2018.