Description
A delicious dish featuring salmon fillets topped with a rich red curry mixture, baked to perfection.
Ingredients
Scale
- 3 tablespoons Red Curry Paste (Use green or yellow curry paste for varied heat profiles)
- 200 milliliters Coconut Cream (Substitute with coconut milk for a lighter texture)
- 2 tablespoons Fish Sauce (Use soy sauce for a vegetarian alternative)
- 2 tablespoons Lime Juice (Lemon juice can be used as a substitute)
- 4 fillets Salmon Fillets (Substitute with firm white fish like cod or halibut)
- 2 stalks Green Onions (Chives can be used as an alternative)
- 1 bunch Coriander Leaves (Parsley can serve as a substitute in a pinch)
Instructions
- Preheat the oven to 200°C (180°C fan-forced), ensuring it’s hot enough to perfectly cook the salmon while retaining its moisture and flavor.
- Mix the curry mixture by combining red curry paste, coconut cream, fish sauce, and lime juice in a small bowl.
- Prepare four 30cm sheets of baking paper and foil to create pouches for the salmon.
- Layer a baking paper sheet over each piece of foil and place a salmon fillet in the center of each.
- Divide the curry mixture evenly over each fillet, topping with half the green onions and coriander.
- Fold the paper and foil to create sealed parcels, ensuring they’re tightly closed.
- Roast in the oven for 12-15 minutes, depending on the thickness of the salmon.
- Open the parcels carefully and garnish with the remaining green onions and coriander leaves. Serve with cucumber and tomato salad, jasmine rice, and lime wedges.
Notes
- Ensure the salmon is fresh for best flavor.
- Adjust the level of spiciness by choosing different curry pastes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg