Hello! It’s been a while! I recently did a poll on my Instagram stories and lots of you wanted more recipe inso. This one was by far the most popular on today’s poll so I hope you love it as much as we do! I love a one pan dish, it’s so much easier shoving everything in together and less washing up to do! This One pan Thai green salmon recipe is one which I’ve adapted from a BBC Good food recipe. It’s a family favourite in our house but equally as impressive if you’re entertaining guests. I’ve also made it with chicken which was just as delicious!
Serves 4.
Ingredients:
- 4 skinless salmon fillets
- 2 tbsp vegetable oil
- 2-3 tbsp Thai green curry paste (depending on how spicy you want it to be)
- 3 shallots , thickly sliced
- 400g baby new potatoes , quartered
- 1 lemongrass stalk, bashed
- 400g can coconut milk
- 1/2 green chilli , deseeded if you like, and sliced, plus extra to serve. (use a full one if you like a bit more of a kick)
- 200-300ml vegetable stock
- 1-2 tbsp fish sauce
- ½-1 tbsp brown or palm sugar
- 1 courgette , trimmed and peeled into ribbons
- 100g baby spinach
- 3 limes , 2 juiced plus 1 cut into wedges to serve
- 3 spring onions , finely sliced
- handful of coriander or Thai basil, roughly chopped, to serve
Serve as it is or with some cooked jasmine rice or rice noodles and some naan bread to soak up the juices.
Method:
Heat the oven to 200C/180C fan/ gas 6. Pour the oil in a deep roasting tin/dish (Around 30 x 25cm) and toss through the potatoes, shallots, chilli, and lemongrass. Roast for 15 mins.
Remove from the oven and stir in the curry paste, coconut milk and 200ml stock. Put back in the oven again for 25-30 mins until the sauce is slightly thickened and the potatoes are turning tender.
Season to taste with the fish sauce and sugar depending on how sweet or sour you like it, then stir through the courgette ribbons, baby corn and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Tuck the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, along with the herbs and chilli.
Depending on how hungry you are, serve with rice or noodles and naan bread. Place the lime wedges on the side. Enjoy and don’t forget to let me know if you try it.
