An easy 20 minute traybake recipe, this salmon is cooked in a red Thai curry sauce which has a great depth of flavour. Served with rice, it makes a delicious mid-week meal.
Ingredients
2 salmon fillets
200g chickpeas
1/2 red pepper
1/2 brown onion
1/2 juice of a lime
400ml coconut milk
1 tsp brown sugar
1 inch cube of ginger, minced
2 garlic cloves, minced
1 tbsp oyster sauce
1 tsp honey
4 tsp red Thai curry paste
To serve: white rice, red chilli, spring onions and fresh coriander
Method
Preheat the oven to 180C/160C fan/gas 4
Coat the salmon fillets in 1 tsp of the red Thai curry paste and leave to marinate
To make the sauce, add the coconut milk, red Thai curry paste, oyster sauce, brown sugar, lime juice, ginger, garlic and honey into a food processor and blend until smooth.
In an oven proof dish, add the chickpeas, peppers, onions and stir in the red Thai curry sauce. Cook in the oven for 15 minutes.
Remove the dish from the oven and stir. Place both salmon fillets on top and cook in the oven for a further 10-15 minutes.
Serve with white rice and top with chillis, fresh coriander and spring onions.
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