Cooked in aromatic creamy Thai red curry sauce these easy Thai Salmon Parcels are perfect for a high-protein midweek meal. Sealing the ingredients in a parcel gently steams the salmon and traps in all the flavour to create a light, fragrant sauce.
NUTRITIONAL INFO PER SERVE (2 serves)
601 Cal | 27.5g Fats | 45.4g Carbs | 41.6g Protein
INGREDIENTS
- 100g jasmine rice (uncooked)
- 2 tbsp red Thai curry paste
- 4 tbsp low-fat coconut milk
- 2 tsp fish sauce
- 50g sugar snap peas
- 50g baby corn, halved lengthways
- 2 fillets salmon (approx 250g each)
- 2 limes, 1 juiced, 1 wedged to serve
- 1 spring onion, thinly sliced
- 1 small handful coriander
- 30g raw cashews to serve
STEP BY STEP
1) Put the jasmine rice into a small pan with 200ml of water and a pinch of salt. Bring to the boil, simmer fiercely for 1 minute, then put on a tight-fitting lid and cook gently for 10 minutes, then remove from the heat and leave to steam for 10 minutes. Fluff up with a fork to serve.
2) Meanwhile, heat the oven to 200C/fan 180C/gas. Put the curry paste, coconut milk and fish sauce into a small bowl and whisk together. Cut 2 rectangles of baking paper (about 18cm x 10cm) and put one in the centre of a large piece of foil, roughly 30cm long. Scatter half the sugar snap peas and baby corns onto the paper and put the salmon fillet on top. Pour over half of the curry paste mixture, then scrunch up the foil to seal into a large parcel. Repeat to make a second parcel with the remaining salmon.
3) Put both into the oven for 15 minutes, or until the vegetables and salmon are cooked through. Open up each parcel, squeeze over the lime juice, scatter with spring onion, coriander and cashews, and serve with the rice and lime wedges for squeezing over.
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