The protein cooking time listed in this recipe has been updated.
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Salmon Panang Curry with Mixed Greens & Lime Rice
Our take on a fragrant panang curry stars responsibly-sourced salmon, roasted to perfection. Dish it up with zesty lime rice and a decadent curry sauce, infused with umami tamari and sweet honey, and bursting with leafy pak choi and broccoli.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 tsp cumin seeds
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 15ml hot honey (honey, chilli extract)
- 40g creamed coconut
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 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.)
- 2 salmon fillets (Fish)
- 2 garlic clove
- 1 onion
- 90g Tenderstem broccoli
- 1 pak choi
- 1 unwaxed lime
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 750
Protein: 41g
Carbs: 56g
Fat: 42g
Ingredients
- 1 tsp cumin seeds (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 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.)
- 1 salmon fillet (use half) (Fish)
- 2 garlic clove
- 1 onion (use half)
- 90g Tenderstem broccoli (use half)
- 1 pak choi (use half)
- 1 unwaxed lime (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 593
Protein: 26g
Carbs: 56g
Fat: 31g
Salmon Panang Curry with Mixed Greens & Lime Rice
Our take on a fragrant panang curry stars responsibly-sourced salmon, roasted to perfection. Dish it up with zesty lime rice and a decadent curry sauce, infused with umami tamari and sweet honey, and bursting with leafy pak choi and broccoli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted hot water to a boil
- Pull out a large frying pan, a grater, a sieve & a measuring jug
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, then drain and return to the pan
- Meanwhile, cut the pak choi into bite-sized pieces. Cut the broccoli into thirds. Thinly slice the onion and garlic
Salmon time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Season the salmon with salt, then add to the pan, skin-side down, and cook for 3 mins. Flip and cook for another 3 mins, until golden
- Transfer to the lined baking tray and roast for 15 mins, until cooked through
Simmer the panang curry
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli and onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the cumin seeds, Thai curry paste, lemongrass puree and garlic. Cook for a further minute
- Add the creamed coconut, honey, tamari, pak choi and 250ml water (125ml for 1 person)
- Stir until dissolved and simmer for 5-6 mins, until the sauce has reduced and the veg softened. Season with salt and pepper
- Meanwhile, zest and halve lime
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the juice from half the lime through the rice. Carefully, remove the star anise from the curry, then add a squeeze of lime juice. Season to taste
- Share the panang curry into bowls, with the lime rice alongside. Top with the salmon
- Sprinkle with the lime zest to finish
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