The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Grilled Salmon with Thai Red Veggies & Coconut Rice
Spice up these grilled salmon fillets, with the fresh flavours of Thailand! Courgettes and peppers are simmered with fiery red Thai curry paste, coconut, ginger and sweet lime juice. Dish up with a quick coconut rice – and it's ready in 20 mins.
Ready in 20
High protein
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 1 salmon fillet (Fish)
- 1 handful of fresh coriander (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 courgette (use half)
- 4cm fresh ginger (use half)
- 15g creamed coconut (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 640
Protein: 38g
Carbs: 41g
Fat: 36g
Ingredients
- 1 unwaxed lime
- 4cm fresh ginger
- 1 pepper
- 2 salmon fillets (Fish)
- 15g creamed coconut
- 1 handful of fresh coriander
- 1 courgette
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 640
Protein: 38g
Carbs: 41g
Fat: 36g
Grilled Salmon with Thai Red Veggies & Coconut Rice
Spice up these grilled salmon fillets, with the fresh flavours of Thailand! Courgettes and peppers are simmered with fiery red Thai curry paste, coconut, ginger and sweet lime juice. Dish up with a quick coconut rice – and it's ready in 20 mins.
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Cooking Instructions
- Preheat the grill high (250C). Boil a half-full kettle. Dissolve the creamed coconut in a jug with 200ml boiling water (100ml for 1 person).
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Season the salmon with sea salt and black pepper. Add the salmon (skin-side down) and cook for 2 mins, until crispy. Place the salmon (skin-side up) in a medium baking dish. Grill for 6-8 mins, until cooked through.
- Make the curry sauce; dice the pepper into 2cm squares. Reheat the salmon pan with 1 tsp oil on medium heat. Add the pepper and cook for 4 mins. Meanwhile, slice the courgette into 1/2cm thick half-moons. Add to the pan and cook for a further 5-6 mins, until both are soft.
- Halve the lime. Finely chop or grate the ginger. Add the ginger and curry paste to the pan. Cook for 1 minute. Roughly chop the coriander and add half to the pan. Pour in three-quarters of the coconut mixture. Stir and simmer for 3-4 mins, until the sauce has thickened and veg is soft. Add a splash of water if the sauce gets too thick.
- Meanwhile, place another saucepan on medium heat. Add the rice, the remaining coconut mixture, the juice from half the lime and a pinch of sea salt. Cook for 2-3 mins, until piping hot.
- Season the curry with a squeeze of lime juice and a pinch of sea salt (to taste), then serve alongside the rice. Top with the grilled salmon and scatter over the remaining coriander and any leftover lime, cut into wedges.
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