Easy Thai-Style Poached Salmon
- 125g basmati rice
- 1 tbsp green curry paste
- 200ml coconut cream
- 2 salmon fillets, skin removed
- Handful of trimmed green beans
- Handful of chopped coriander
- Cook the rice according to pack instructions. Meanwhile, heat up a frying pan and cook the curry paste for a few seconds, until fragrant. Stir in the coconut cream, bring to a simmer, and then add the fish fillets and simmer - covered - for 8 mins, turning the fish halfway through the cooking time.
- Meanwhile, blanch the beans in simmering salted water until just tender. Drain, and divide the beans between 2 plates. Stir the coriander leaves into the sauce, then top the beans with a salmon fillet, spooning the aromatic sauce over the top. Garnish with more coriander, and serve with a pile of cooked rice.
15 mins
2 serving