Salmon dinner recipe ready in one-pan and in under 30 minutes! This Thai Green Curry recipe base pairs perfectly with salmon for a light and fresh meal.
Ingreadient:
- 4 x 200g salmon fillets, skin removed
- 1 tablespoon vegetable oil
- 1 x 200g packet Passage to Asia Green Thai Curry Simmer Sauce
- 270ml coconut milk
- 125g cherry tomatoes, cut in half if large
- 250g zucchini noodles
- ¾ cup (90g) frozen peas
- Juice of a lime, plus extra wedges to serve
- Fresh coriander to garnish
- Steamed jasmine rice to serve
Direction:
- Pat salmon fillets dry with paper towel and season with a little salt
- Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside
- Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles
- Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking
- Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges
