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Green Curry Poached Salmon
- Step 1
Preheat the oven to 180ºC. Arrange the cherry tomatoes, red onion, bamboo shoots and sliced carrots in the bottom of a deep baking dish then place salmon fillets on top.
- Step 2
Combine the coconut cream, green curry paste and fish sauce in bowl. Pour sauce over ingredients and bake for 10 minutes.
- Step 3
Remove from oven, add the pak choy and bake for a further 5mins.
- Step 4
Top with coriander and lime wedges. Serve on brown rice.
1x 460g Tassal salmon fillets, skin off
¼ cup green curry paste
1 can coconut cream
200g cherry tomatoes
1 red onion, thinly sliced
1 tin Bamboo Shoots
2 carrots, sliced
1 bunch bok choy,
1 lime, cut into wedges
½ cup coriander, roughly chopped
450g brown rice, cooked
Recipe Credit – Shelley Good Eats