Thai Salmon with Roast Veggies
Thai Salmon with Roast Veggies

Ingredients

Method

  • 400ml coconut milk
  • 2 tbsp red curry paste
  • 1 red chilli, diced
  • 1 garlic clove, crushed
  • 6cm piece of ginger, grated
  • 2 limes, juice only
  • 2 tsp Thai fish sauce
  • 1 cauliflower, cut into small florets
  • 2 red capsicums, cut into chunks
  • 3 shallots, halved
  • 2 tbsp oil
  • 1 tbsp honey
  • 150g zucchini, thinly sliced
  • 6 salmon fillets, skin removed
  • Bunch of coriander, chopped
  • Salt and pepper
  • Preheat the oven to 220C. Mix the coconut milk, curry paste, ginger, garlic, chilli, lime, and fish sauce in a small bowl, and season well.
  • Take a large roasting tin, and scatter in the cauliflower, capsicums, and shallots. Add a tbsp of oil, and mix. Pour over half of your coconut mixture, season well, and drizzle with honey. Roast for 15 minutes, or until the veggies start turning golden.
  • Drizzle the zucchini slices with a little oil, then add to the roasting tin along with the salmon fillets. Spoon over the rest of the coconut mixture, and roast for 10 minutes. Serve with a sprinkling of coriander, and enjoy.
30 mins
6 serving
This recipe pairs perfectly with the George Riesling 2020 from Clare Valley, Australia.

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