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Tom’s Coconut Curried Salmon

Don’t be put off by the amount of ingredients, it is so worth the effort – veg & sauce can be made ahead of time.  This is a beautiful dish with fantastic flavours – give it a try!

Cooking time 35 mins

Serves: 2           Carbs: 46
Cals: 530              Sugars: 16
Fats: 27                Fibre: 10
Saturates: 5        Protein: 24

NB Salmon is a great sauce of Omega 3, but any firm white fish will work as will chicken

2 x 150 g, Salmon Fillet

1 tsp Curry Powder

1.5 tbsp Olive Oil

250g sweet potatoes (normal will work as well), peeled & diced

1/2 Courgette diced (same size as potatoes)

1/2 red pepper diced

1/2 red onion diced

1 Clove garlic grated

1 tbsp Curry Power

1 tbsp Mango Chutney

Coconut Sauce

10g ginger grated

1 clove garlic grated

1/2 red chili – deseeded & sliced

1/2 tsp lemongrass paste

4 shallots / 2 banana shallots – sliced

1 tbsp Red Thai Curry paste (can use green if don’t have red)

1/2 can Light Coconut Milk

1/2 tsp light brown sugar

2 tsps light soy sauce

1/2 lime – juiced

Coriander to garnish – you can also add mint & chopped mango

  1. Heat oven 190 / gas 5.
  2. Marinade salmon in curry powder, 1/2 tbsp olive oil, salt, pepper & lemon slices underneath – leave whilst you cook everything else

NB – Prepare all your other ingredients before you start!

Make Coconut Sauce:-

  1. 1 tbsp olive oil in medium saucepan over medium heat.
  2. Add shallots, garlic, ginger, chilli, lemongrass paste, cook until softened (not coloured) – stir to ensure cooks through
  3. Add Red Thai curry paste, cook low heat 3 minutes, add brown sugar.
  4. Pour in coconut milk bring to boil and simmer, stir so it doesn’t burn, reduce sauce to soup like consistency so it coats back of spoon & is opaque.
  5. Add Soy sauce & lime juice, put all ingredients in a blender – blend till smooth, leave to cool.
  6. Boil a small pan of water then add potatoes, bring back to the boil, simmer  for 3 minutes until just soft to touch.  Drain & steam dry.
  7. Add 1/2 tbsp olive oil to pan over medium heat cook rest of the vegetables gently, add garlic, curry powder & 50ml of water so vegetables are coated; add the potatoes and ensure everything is covered, keep warm.
  8. Fish – can either be pan fried – (cook skin side down approx. 3-4 mins each side, finish in oven for last few minutes) first or baked in oven (wrap in foil with lemon cook for 10-12 minutes depending on thickness)
  9. Warm through coconut sauce so it bubbles (if appears a little thick slacken with some water), reheat the vegetables.
  10. Place vegetables in middle of bowl / plate pour sauce around the vegetables so they are still visible.  Put fish on top garnish with coriander / mint leaves (diced mango if you wish).

If you have extra sauce serve it separately.