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One-pan Thai green salmon

One-pan Thai green salmon served in a casserole dish

One-pan Thai green salmon

Name: One-pan Thai green salmon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 shallots thickly sliced; 1 green chilli deseeded if you like, and sliced, plus extra to serve; 300g baby new potatoes quartered; 1 lemongrass stalk, bashed; 4 tbsp Thai green curry paste; 400g can coconut milk; 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; 4 skinless salmon fillets; 3 limes 2 juiced plus 1 cut into wedges to serve; 3 spring onions finely sliced (optional); handful of coriander or Thai basil, roughly chopped, to serve; cooked jasmine rice or rice noodles, to serve (optional)

Anna Glover

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.5 out of 5.92 ratingsRate

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Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
2 shallots

thickly sliced
1 green chilli

deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes

quartered
1 lemongrass

stalk, bashed
4 tbsp Thai green curry paste
400g can coconut milk
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
4 skinless salmon

fillets
3 limes

2 juiced plus 1 cut into wedges to serve
3 spring onions

finely sliced (optional)
handful of coriander

or Thai basil, roughly chopped, to serve
cooked jasmine rice

or rice noodles, to serve (optional)

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Nutrition: Per serving

kcal667
fat46g
saturates19g
carbs21g
sugars8g
fibre4g
protein41g
salt1.2g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
step 2

Season to taste with the fish sauce and sugar, then stir through the courgette ribbons 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. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
step 3

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, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

RECIPE TIPS

TRY RED THAI CURRY

Swap green for red Thai curry paste if you prefer more of a chilli kick, or make your own Thai paste using our Thai green curry paste recipe.

TRY OTHER FISH OR VEG

Swap salmon for firm white sustainable fish fillets, king prawns, or chunks of aubergine and tofu.

Recipe from Good Food magazine, January 2020

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A star rating of 4.5 out of 5.92 ratings

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