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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed. Ingredients:
4 1/2 ounces long grain rice |
1 tablespoon thai red curry paste |
7/8 cup coconut cream |
2 salmon fillets, skinless |
6 ounces green beans, trimmed |
1 ounce fresh cilantro leaves |
Directions:
1. Cook rice according to the packet instructions.
2. Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
3. Gradually stir in a coconut cream and bring to a simmer.
4. Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
5. Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
6. Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.
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