Green Thai Curry Salmon

Ingredients

Scaled for your household (4 portions) · original serves 4

• Salmon fillets800 g
  skin removed
• Vegetable oil1 AU tbsp
• Passage to Asia Green Thai Curry Simmer Sauce200 g
• Coconut milk270 ml
• Cherry tomatoes125 g
  cut in half if large
• Zucchini noodles250 g
• Frozen peas90 g
• Lime1
  plus extra wedges to serve
• Coriander bunch (optional)to taste
• Cooked jasmine rice (optional)to taste
• Saltto taste

Method

1. 1

   Dry and lightly salt the salmon. Heat oil over medium-high heat and sear the top side of each fillet for 1–2 minutes. Set aside.

2. 2

   Lower to medium heat and add green Thai sauce, coconut milk and tomatoes. Simmer for 3 minutes, then add zucchini noodles.

3. 3

   Return salmon seared side up, scatter in peas and cover. Cook for 5–8 minutes until salmon is cooked through. Add lime juice and coriander and serve with jasmine rice and lime wedges.