Thai Salmon

Cooking Time
10
Portions
4

Ingredients

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  • g Country Range Pine Nuts, dry roasted
  • g slice white bread, crusts removed
  • g lime (juice and zest), plus extra wedges to serve
  •   tbsp groundnut oil
  • g sachets of creamed coconut
  • g small bunch of fresh coriander
  • g skinless and boneless salmon fillets
  •   tsp Country Range Crushed Chillies
  •   tbsp Country Range Sesame Seeds, toasted
  •   tbsp fresh ginger, grated
  •   tbsp soy sauce
  • ml water
  • g pak choi, washed and quartered
  • g spring onions, halved on the diagonal
  • g Romano peppers, deseeded and quartered
  • g asparagus

  • 1

    Step 1

    Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. Divide the mixture into 4 and press on top of the salmon fillets.
  • 2

    Step 2

    Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
  • 3

    Step 3

    In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
  • 4

    Step 4

    Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.

Ingredients

  • 50 g Country Range Pine Nuts, dry roasted
  • 1 g slice white bread, crusts removed
  • 1 g lime (juice and zest), plus extra wedges to serve
  • 4 tbsp groundnut oil
  • 100 g sachets of creamed coconut
  • 1 g small bunch of fresh coriander
  • 4 g skinless and boneless salmon fillets
  • 4 tsp Country Range Crushed Chillies
  • 2 tbsp Country Range Sesame Seeds, toasted
  • 2 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 50 ml water
  • 200 g pak choi, washed and quartered
  • 4 g spring onions, halved on the diagonal
  • 2 g Romano peppers, deseeded and quartered
  • 150 g asparagus