As much as I love to cook, there are days when I just really can’t be bothered, when I am tired, hungry and just want food NOW dammit! On those kind of days I will generally turn to a stir fry as my go-to meal as they are so quick and simple to make; that can get a little samey however, so I’ve been trying to expand my repertoire of quick-but-healthy meals. Oriental cookery has far more variety to offer than the same old boring stir fry, and there are a lot of options when it comes to fast food; one of my favourites is a Thai curry, red or green, which is very quick and simple to throw together (unless you want to make your own curry paste…); this Thai green curry baked salmon is my twist on the classic and the whole dish can be ready in just over half an hour if you work fast.
I was sent a bagful of Blue Dragon products in honor of the Chinese New Year and challenged to create an original and exciting dish using them. There was a packet of Thai green curry, which I used to create this post, although I did have to buy extra coconut milk as it only had 200ml, you will need most of a 400ml can to make the salmon and coconut rice, so I recommend buying a can of coconut milk and a jar of Thai green curry paste rather than a kit (Blue Dragon makes both of these). I also used the light soy sauce in the salad dressing, along with a couple of other Blue Dragon products – sesame oil and rice wine vinegar, which I happened to already have.
The salmon is baked in a mixture of Thai green curry paste and coconut milk, which really infuses it with flavour; I served it with coconut rice (rice cooked in coconut milk), topped with toasted desiccated coconut; this is optional but I really recommend it – toasting it adds a whole other depth of flavour, and the crunch it adds to the soft rice is lovely. I also made a raw vegetable ribbon salad tossed in a tangy lime, sesame and soy dressing. This is a really interesting and different way to eat vegetables, and because they are raw they retain their crunch (and nutrients); it is also really easy to do, you just need a Y shaped vegetable peeler, which you use to shave carrot and courgette into thin strips. I also added some very thinly sliced red pepper, spring onion, red chilli and coriander; along with the flavoursome dressing the result is a vibrant, crisp, fresh, delicious salad which works perfectly with the rich, creamy salmon and rice. The salad is best served straight away however, if left to sit for too long once the dressing is added, the vegetables will start to become a bit soggy.
This meal is not only delicious, but very healthy, it is quick and easy enough to prepare any night of the week and is far better (and better for you) than any takeaway; it is definitely going to become a regular in my house!
- 125g Thai jasmine rice
- 240ml (1 cup) coconut milk
- 120ml (1/2 cup) water
- generous pinch salt
- 2 tbsp unsweetened desiccated coconut
- 2 boneless salmon fillets
- 90ml (6 tbsp) coconut milk
- 3 tbsp Thai green curry paste
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- juice of ½ lime
- 1 tsp honey
- pinch salt
- 1 medium courgette
- 1 large carrot
- 1 small or ½ large red pepper
- 1 spring onion, finely chopped
- 1 small red chilli, de-seeded and finely chopped
- small handful coriander (cilantro), finely chopped
- Pre-heat the oven to 180C/350F/gas mark 4.
- Place the rice, coconut milk, water and salt in a pan, bring up to the boil, stir, cover, turn down the heat to it's lowest setting. Simmer for about 20 minutes, until the rice has soaked up all the liquid, then remove from the heat and leave to stand (covered) for a further 10 minutes.
- Meanwhile, gently toast the desiccated coconut in a small pan until golden then set aside.
- While the rice is cooking, mix together the coconut milk and Thai green curry paste in a small oven dish (just large enough to fit the salmon in), place the salmon fillets in the dish and turn to coat well with the curry mixture; bake for about 20 minutes, or until the salmon is cooked to your liking.
- For the dressing, whisk together the sesame oil, soy sauce, vinegar, lime juice, honey and salt.
- Use a Y-shaped/flat bladed vegetable peeler to cut the carrot and courgette into ribbons. Slice the red pepper into thin strips. Place the vegetables in a large bowl with the spring onion, chilli and coriander, pour over the dressing and toss everything together; serve straight away with the salmon and rice topped with the toasted coconut.
This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit http://www.bluedragon.co.uk
I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by La Petite Casserole and Su’s Healthy Living, Foodie FriDIY, Foodie Friends Friday and Friday Features.