- 4 salmon fillets, skin left on
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 200g dried flat rice noodles
- 125g red Thai curry paste
- 2 x 400ml cans light coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 pak choi (about 250g), leaves separated
This member of the cabbage family has a number of different names, including…
Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.