Roasted Salmon and Green Thai Style Curry
with Tenderstem® Broccoli, Bok Choy and Crispy Shallots
This Roasted Salmon and Green Thai Style Curry is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80
Tenderstem Broccoli
1
Pak Choi
1
Echalion Shallot
½
Lime
150
Jasmine Rice
2
Salmon Fillets
(Contains Fish)
90
Thai Green Curry Paste
200
Coconut Milk
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Cut the Tenderstem® into thirds widthways. Trim the bok choy then thinly slice widthways. Keeping the shallot whole, peel it then slice into thin rings. Zest and halve the lime.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
After the rice has been cooking for 5 mins, line a baking tray with baking paper. Pop the salmon onto the tray, skin-side down. Drizzle with oil and season with salt and pepper. Roast on the middle shelf for 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, heat 1cm of oil in a large saucepan over medium-high heat. Once hot, add the shallot rings and cook, stirring very carefully, for 3-4 mins until golden brown. Be very careful - the oil is hot. Once cooked, transfer to a plate lined with kitchen paper using a slotted spoon and season with salt. Set aside to crisp up. Leave 1 tbsp of the oil in the pan and discard the rest.
Pop the shallot saucepan back on medium-high heat. Add the green Thai style paste and cook, stirring, until fragrant, 1 min. Add the coconut milk, sugar and water for the sauce (see ingredients for both amounts) and season with salt and pepper. Add the broccoli and cook for 3 mins, then add the bok choy. Stir together and cook for a further 2 mins until they are both tender and the bok choy is beginning to wilt. Squeeze in half the lime juice, then taste and season if needed.
Add the lime zest to the rice and carefully stir through with a fork. Cut any remaining lime into wedges. Pop the rice to one side of a bowl, spoon the curry next to it, then top with the salmon. Scatter over the crispy shallot rings and serve with the lime wedges for squeezing over. Enjoy!
