This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed.
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- 1Cook rice according to the packet instructions.
- 2Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
- 3Gradually stir in a coconut cream and bring to a simmer.
- 4Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
- 5Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
- 6Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.
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Nutritional Facts for Thai-Poached Salmon
Serving Size: 1 (611 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 880.0
- Calories from Fat 310
- Total Fat 34.5 g
- Saturated Fat 22.2 g
- Cholesterol 165.3 mg
- Sodium 292.6 mg
- Total Carbohydrate 68.4 g
- Dietary Fiber 6.9 g
- Sugars 9.3 g
- Protein 73.2 g
The following items or measurements are not included:
Thai red curry paste