Baked salmon with curried coconut
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 large cloves garlic, crushed
- a thumb-sized piece ginger, crushed
- 2 red chillies, finely chopped
- 1 stick lemongrass, finely chopped
- 2-3 tbsp (depending on how hot you like it) Thai red curry paste
- 1 tbsp soy sauce
- 400g tin chopped tomatoes
- 400ml tin coconut milk
- 1 lime, zested and juiced
- 300g green beans, trimmed
- 1 tbsp desiccated coconut
- a small bunch coriander, roughly chopped
- cooked basmati rice, to serve
Method
- STEP 1
Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.
- STEP 2
Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.
- STEP 3
Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.
- STEP 4
Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.
