Thai Salmon Recipe

Name: The Brig Pubs Thai Salmon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces salmon fillets; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 can (400 ml) coconut milk; 2 tbs red curry paste; 1 tbs fish sauce; 2 tbs lime juice; 1 tsp brown sugar; 1 cup jasmine rice; 1.5 cups water; 2 cups mixed seasonal vegetables (e.g. bell peppers, broccoli, snap peas); 1 tbs olive oil; to taste salt; to taste black pepper

Inspired by The Brig Pub

Time45m

Serves4

oven roasted salmon / Thai curry coconut sauce / jasmine rice / market vegetable

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Ingredients

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Salmon

4 pieces salmon fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Thai Curry Coconut Sauce

1 can (400 ml) Coconut milk

2 tbs Red curry paste

1 tbs Fish sauce

2 tbs ReaLime juice

1 tsp Brown sugar

Jasmine Rice

1 cup Jasmine rice

1 1/2 cups water

Market Vegetables

2 cups mixed seasonal vegetables (e.g. bell peppers, broccoli, snap peas)

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Salmon

Oven Roasting the Salmon

Preheat the oven to 400°F (200°C). Rub the salmon fillets with olive oil, salt, and black pepper. Place on a baking sheet lined with parchment paper. Roast in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Making the Thai Curry Coconut Sauce

Combine Ingredients

In a saucepan over medium heat, combine coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir until the mixture is well combined and bring to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally.

Cooking Jasmine Rice

Prepare the Rice

In a medium saucepan, combine jasmine rice and water. Bring to a boil, then cover and reduce to low heat. Simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Sautéing Market Vegetables

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add the mixed seasonal vegetables and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

Serving the Dish

Plate the Meal

On each plate, serve a portion of jasmine rice topped with roasted salmon. Drizzle the Thai curry coconut sauce over the salmon and rice. Add the sautéed market vegetables on the side.