Coconut and Coriander Salmon

In case you’re not up to date, I’m working my way through the March Olive Magazine 7 meals for £30 feature having successfully done it back in October successfully and on budget. Here we are on day 2 with a coconut and coriander salmon dish!

Coconut and Coriander Salmon

Day 2: Coconut & Coriander Salmon

Ingredients:

  • Thai red curry paste
  • Half-fat coconut milk 400ml
  • Skinless salmon fillets X2
  • Green Beans 100g blanched
  • Fish Sauce, a splash
  • Lime, 1 juiced
  • Coriander, 1/2 a small bunch chopped
  • Cooked basmati rice, to serve

Method:

  • Heat the curry paste with a splash of coconut milk in a wide shallow pan. Fry the paste for a minute then add the rest of the coconut milk and simmer for 1 min.
  • Add the salmon and cook for 5-7 mins until just cooked through, adding the beans for the last minute or so. Stir in the fish sauce, lime juice & coriander and serve with rice and extra lime wedges if you like.

 


Coconut and Coriander Salmon Verdict:

Well someone forgot to blanch the green beans so they were a little on the crunchy side! The sauce was lovely and this was a great quick midweek meal which I’ll make again. One comment would be that the salmon took closer to 10 mins to be cooked through. 7/10

Yesterday I cooked smoky black bean chilli soup.  To see my original ‘7 meals for £35’ challenge from last October, click here.

Its date night tomorrow but I’ll be back on Friday with the next meal in the feature!

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