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

Roasted Salmon and Thai Green Style Curry

with Tenderstem® Broccoli and Pak Choi

Recipe Development Team
Recipe Development TeamPublished on March 20, 2023

This Roasted Salmon and Thai Green 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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

80

Tenderstem® Broccoli

1

Pak Choi

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

½

Sugar for the Sauce

75

Water for the Sauce

Nutritional information

Energy (kcal)793 kcal
Energy (kJ)3319 kJ
Fat40.2 g
of which saturates22.5 g
Carbohydrate70.7 g
of which sugars6.8 g
Protein31.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Lid
Medium Saucepan
Baking Tray
Baking Paper
Large Saucepan

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways.

Zest and halve the lime.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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 cooked for 5 mins, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Make your Curry Sauce
4

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the Thai green curry paste and fry for 1 min.

Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.

Add the Veg
5

Once thickened, add the broccoli to the curry and simmer for 3 mins.

Add the pak choi, then stir together and cook until the veg is tender, 2 mins more.

Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if needed.

Finish and Serve
6

When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls.

Spoon the Thai green style curry alongside the rice, then top with the salmon.

Serve with the remaining lime cut into wedges for squeezing over.

Enjoy!

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