Coconut & Coriander Salmon

I’m loving my Olive magazine subscription: lots of recipes every week that range from super easy to pretty advanced. Everything I’ve tried so far has turned out well and is always tasty which is after all the most important thing.

This recipe is on the easy end of the scale. Very easy and very quick so an excellent choice for a mid-week dinner when you’ve either little time on your hands or just can’t be bothered with anything more complicated. It’s pretty cheap as well so what’s not to like.

I amended this slightly: the original just called for 2 tbsp of thai curry paste but I chucked in a tablespoon of Panang curry paste too, because it was there and I think I always know best. This is of course completely optional. Do taste as you add the Thai curry paste though and add more or less depending on your preference. 

If you can’t get skinless salmon fillets (I couldn’t), simply peel the skin off after cooking and discard.

Coconut & Coriander Salmon
serves 2

2 tbsp Thai red curry paste
1 tbsp Panang curry paste
400ml can half-fat coconut milk
2 skinless salmon fillets 
100g green beans, blanched
1 tsp fish sauce
1 lime, juiced
½ small bunch coriander, chopped

Cook the curry paste in a splash of coconut milk in a wide shallow pan for a couple of minutes. Tip in the rest of the coconut milk and simmer for a minute or two more.

Add the salmon and cook for about 7 minutes, turning once very carefully, until just cooked through. 

Add the beans in the last minute or so.

Stir in the fish sauce, lime juice and coriander and serve with plain basmati rice.