Thai-poached salmon
- Published: 31 Oct 05
- Updated: 18 Mar 24
This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into an exotic, fragrant meal.
-
Serves 2
-
Ready in 15 minutes
Advertisement
Ingredients
- 125g long grain rice
- 1 tbsp Thai red or green curry paste
- 200ml carton of coconut cream
- 2 skinless salmon fillets
- A good handful of trimmed fine green beans
- Handful of fresh coriander leaves
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Cook rice according to the packet instructions.
- Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds. Gradually stir in a coconut cream and bring to a simmer. Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
- Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
- Stir some fresh coriander leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with coriander and serve with the cooked rice.
Recipe continues after advertising
Advertisement
- Recipe from November 2005 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Lime recipes
Poached salmon with soy, lime, spring onion and sesame seeds
This light and fresh Japanese salmon dish is a great...
-
Easy
Save recipe
Speedy salmon recipes
Quick pan-fried salmon with sweet-and-sour leeks
Pan-fried salmon sits on a bed of sweet-and-sour leeks and...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter