Thai Green Salmon

Our best selling farmed salmon supremes are boneless, extra thick and of exceptional quality.
This hearty dish is full of fresh flavours that make a great Friday night eat-in with family or friends. It’s lovely as it is, but can be served with rice if you’re feeling extra hungry.

Prep: 10 mins
Cook: 50 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Supreme of Salmon, defrosted
• a drizzle of oil
• 2 shallots, sliced thick
• 1 green chilli, sliced
• 150g new potatoes, cut into small chucks
• 1 lemongrass stalk, bashed
• 3 tbsp Thai green curry paste
• Can of coconut milk
• 250ml vegetable stock
• 1 courgette, peeled into ribbons
• 100g baby spinach
• 1 lime
• spring onions, thinly sliced
• handful of chopped coriander

Method

1. Heat the oven 180ºC fan. Put the shallots, chilli, potatoes and lemongrass into an oven dish and roast for 10 minutes. Remove from the oven and stir in the curry paste, cook for another 2 minutes. Then stir in the coconut milk and stock and return to the oven again for 20 minutes.

2. Stir in the courgette ribbons and the spinach, then place the salmon supreme on top. Bake for 10 - 15 minutes depending on how you like your salmon.

3. Remove from the oven. Squeeze over the juice of the lime, sprinkle over the coriander and thinly sliced spring onions - enjoy!