Red Curry, Coconut and Coriander Salmon

Prep: 20 mins

Cook: 12-15 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Asian

525

Recipe by: Schweppes

This Red Salmon Curry pairs perfectly with Schweppes Lemon & Lime Mineral Water for a light and fresh dinner. You could also swap the salmon for other firm white fish if you prefer.

Credit: Whisk Media Group

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Red Curry, Coconut and Coriander Salmon

Ingredients:

2 tbsp red curry paste

1/3 cup reduced fat coconut cream

1 1/2 tsps fish sauce

2 tbsp lime juice

4 x 175g thick Atlantic salmon fillets (skin on), deboned

3 green onions (shallots), trimmed and thinly sliced

1 cup coriander leaves

Cucumber & tomato salad, steamed jasmine rice and lime wedges, to serve

Method:

Preheat oven to 200°C/180°C fan-forced. Combine curry paste, coconut cream, fish sauce and lime juice in a small bowl. Cut 4 x 30cm sheets baking paper and 4 x 30cm sheets foil. Place a sheet of baking paper over each piece of foil
Place a salmon fillet onto the centre of each sheet of paper. Evenly top each with curry mixture and sprinkle with half the green onions and half the coriander leaves. Wrap each into a parcel and fold to seal
Place onto a baking tray. Roast for 12-15 minutes (depending on thickness) until almost cooked through
Open parcels and sprinkle fish with remaining green onions and coriander leaves. Serve with a cucumber & tomato salad, steamed jasmine rice and lime wedges

Tips & Hints:

TASTING NOTES: A good fish curry is a wonderful treat and one that is ready in less than 30 minutes is perfect for easy weeknight dinners and entertaining. Oven-roasted in paper parcels to retain all its natural flavours, the delicate fresh fish is topped with a spicy red curry mix balanced with coconut milk and served with fragrant steamed jasmine rice. The Schweppes Lemon & Lime Mineral water flavours mesh well with the refreshing citrus and spice tones in this meal.