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Roasted Salmon and Green Thai Style Curry
Roasted Salmon and Green Thai Style Curry

Roasted Salmon and Green Thai Style Curry

with Tenderstem® Broccoli, Bok Choy and Crispy Shallots

Recipe Development Team
Recipe Development TeamPublished on October 19, 2021

This Roasted Salmon and Green Thai Style Curry is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

80

Tenderstem® Broccoli

1

Pak Choi

1

Echalion Shallot

½

Lime

150

Jasmine Rice

2

Salmon Fillets

(Contains: Fish)

90

Thai Green Curry Paste

200

Coconut Milk

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

½

Sugar

Nutritional information

Energy (kcal)796 kcal
Energy (kJ)3331 kJ
Fat38 g
of which saturates18 g
Carbohydrate73 g
of which sugars8 g
Protein30 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Knife
Medium Saucepan
Lid
Baking Tray
Slotted Spoon
Large Frying Pan
Paper Towel
Bowl

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 180°C. Cut the Tenderstem® into thirds widthways. Trim the bok choy then thinly slice widthways. Keeping the shallot whole, peel it then slice into thin rings. Zest and halve the lime.

Cook the Rice
2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Roast the Salmon
3

After the rice has been cooking for 5 mins, line a baking tray with baking paper. Pop the salmon onto the tray, skin-side down. Drizzle with oil and season with salt and pepper. Roast on the middle shelf for 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle.

Fry the Shallot
4

Meanwhile, heat 1cm of oil in a large saucepan over medium-high heat. Once hot, add the shallot rings and cook, stirring very carefully, for 3-4 mins until golden brown. Be very careful - the oil is hot. Once cooked, transfer to a plate lined with kitchen paper using a slotted spoon and season with salt. Set aside to crisp up. Leave 1 tbsp of the oil in the pan and discard the rest.

Curry Time
5

Pop the shallot saucepan back on medium-high heat. Add the green Thai style paste and cook, stirring, until fragrant, 1 min. Add the coconut milk, sugar and water for the sauce (see ingredients for both amounts) and season with salt and pepper. Add the broccoli and cook for 3 mins, then add the bok choy. Stir together and cook for a further 2 mins until they are both tender and the bok choy is beginning to wilt. Squeeze in half the lime juice, then taste and season if needed.

Finish and Serve
6

Add the lime zest to the rice and carefully stir through with a fork. Cut any remaining lime into wedges. Pop the rice to one side of a bowl, spoon the curry next to it, then top with the salmon. Scatter over the crispy shallot rings and serve with the lime wedges for squeezing over. Enjoy!

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