A Thai-style flavour combination of lemongrass, chilli and lime gives this simple baked salmon dinner a fresh, aromatic edge
Ingredients
4 skinless salmon fillets
1 tbsp olive oil
1 onion, thinly sliced
2 large cloves garlic, crushed
a thumb-sized piece ginger, crushed
2 red chillies, finely chopped
1 stick lemongrass, finely chopped
2-3 tbsp (depending on how hot you like it) Thai red curry paste
1 tbsp soy sauce
400g tin chopped tomatoes
400ml tin coconut milk
1 lime, zested and juiced
300g green beans, trimmed
1 tbsp desiccated coconut
a small bunch coriander, roughly chopped
cooked basmati rice, to serve
Step by step
Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.
Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.
Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.
Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.
