Thai Style Salmon with Baby Potatoes
This Thai style salmon dish is cooked with curry paste and coconut cream and served with Baby Potatoes.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 2 x 300g packs Frozen Skinless Boneless Scottish Salmon fillets, defrosted and halved lengthways
- 2 x 15ml spoons Thai red curry paste
- 2 x 15ml spoons coconut cream
- juice of 1 lime
- salt and freshly ground black pepper
- 2 x 360g packs Organic Ready-to-cook Baby Potatoes with Butter
- 2 sliced salad onions
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Mix the curry paste and coconut cream.
Spoon the paste onto one half of the salmon, sandwich together with the second half, and add lime juice and seasoning. Place on individual squares of foil, make into parcels and place on a baking sheet. Cook for 18-20 minutes, or until cooked through.
Serve with the potatoes, drizzle over the cooking juices from the foil and garnish with the salad onions.
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