Green Curry Poached Salmon

METHOD

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.

Ingredients:

2x 300g 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