Thai Coconut Salmon
Thai Coconut Salmon



  • ½ red onion, sliced
  • ½ lemon, juice only
  • 1 tsp coconut oil
  • 1 salmon fillet
  • 1 crushed garlic clove
  • 1.5cm piece of ginger, grated
  • 1.5 tsp curry powder
  • ½ tsp tamarind paste
  • 200ml coconut milk
  • ½ tsp sugar
  • ½ red chilli, sliced
  • Small bunch of coriander, chopped
  • ½ tsp nigella seeds
  • Mix the lemon juice and onion in a small bowl with some salt. Set aside. Heat half the oil in a frying pan and cook the salmon, skin-side down, for 2 mins, then flip and cook for a minute more. Set aside, also.
  • Mix the ginger, garlic, curry, tamarind and a pinch of salt in a bowl to make a paste. Add the remaining oil to the pan, fry the spice paste for 2 mins, then stir in the coconut milk. Simmer for 5 mins, then return the salmon to the pan and cook for 1-2 min more. Meanwhile, squeeze the onion to remove most of the liquid, and combine the onion with the coriander and chilli. Serve the salmon in the sauce, topped with the onion salad and a sprinkle of nigella seeds.
20 mins
1 serving

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