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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai-style Poached Salmon with Pineapple Herb Salad

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It only takes 25 minutes for this gourmet poached salmon meal, using Marion’s Kitchen Thai Red Curry kit. The delicious pineapple salad on the side is super easy and adds a cooling sweet and sour note to the spicy curry fish.

WATCH THIS RECIPE

THAI-STYLE POACHED SALMON WITH PINEAPPLE HERB SALAD

PREP TIME

15 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

Marion’s Kitchen Thai Red Curry, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

2 tbsp vegetable or canola oil

4 x 200g (about 7 oz) skinless salmon fillets

finely sliced spring onion (scallions) to serve

steamed rice to serve

 

Pineapple herb salad:

2-3 spring onions (scallions), finely sliced lengthways

200g (7 oz) fresh pineapple, cut into bite-sized chunks

1 Asian shallot, sliced

¼ cup Thai basil leaves

1 long red chilli, finely sliced

1 tsp fish sauce

1 tsp lime juice

Steps
Step 1

Heat oil over medium heat in a deep pan large enough to hold the salmon fillets in one layer.  Add my THAI RED CURRY PASTE and cook, stirring, for 1 minute or until fragrant.  Add COCONUT MILK, DRIED THAI HERBS & CHILLI and 1 cup water. Drain and discard liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer.

Step 2

Reduce heat to low, add salmon fillets to curry sauce and cover with a lid.  Gently simmer for 4 minutes or until salmon is just cooked through.

Step 3

Meanwhile, for the pineapple herb salad, place spring onion in a bowl of water and refrigerate until the strips curl. Just before serving, remove from water and toss with remaining salad ingredients.

Step 4

Divide salmon among serving plates and top with curry sauce and pineapple herb salad.  Serve with steamed rice.

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