I love my spicy food and curry is a regular Saturday night meal in our house, usually a few courses with starters, mains and breads. We like to ring the changes with different types and Thai curries makes a regular appearance. Those salty, sweet, sour and spicy flavours of Thai food have always appealed and although still full of zingy, punchy flavours, there’s a light freshness that I really enjoy about many of the dishes. With chillies, lemongrass, lime, corriander, fish sauce and palm sugar, I sometimes find getting the right balance of the flavour a bit tricky. I tend to use a mix of fish sauce and soy sauce, although I’m not sure Thai cooks would agree with me on that one.
Salmon works really well with Thai flavours and this fragrant and mildly spiced salmon ticks the boxes for my quick and healthy midweek meals. I made a homemade paste for the recipe and although it will work equally well with shop bought Thai green curry paste, you will find it much spicier than my homemade version. I prefer a milder heat but you can alter by increasing the amount of birds eye chillies.
Light, fresh and zingy but this fragrant and mildly spiced Scottish salmon is packed full of flavour.
- 1 birds eye green chilli Add extra chilli if you like more heat.
- 1 2.5 cm piece of ginger
- 3 garlic cloves
- 2 stalks lemongrass, outer core removed
- 1 small bunch corriander, including stalks Reserve some for serving chopped with finished dish
- 2 spring onions
- 1 tsp toasted and crushed corriander seeds
- 1 grated zest & juice of 1 lime
- 2 tbsp rapeseed oil
- 4 boneless skinless salmon fillet, cut into bit size cubes or a 500g piece of salmon fillet chopped into bite size pieces
- 1 tbsp rapeseed oil
- 1 small head Broccoli, broken into florets
- 1 400 ml can of coconut milk
- 150 ml vegetable stock
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or light muscovado sugar
- 4 spring onions sliced diagonally Reserve some for serving with finished dish
- Place all the paste ingredients in a blender and puree to a smooth paste.
- Cut the salmon into bite size pieces and set aside
- In a large pan or wok, heat the rapeseed oil over a medium heat. Add the broccoli and stir fry for 5 minutes. Add the salmon, cook for 1 minute.
- Add the coconut milk, vegetable stock, fish sauce, soy sauce, sugar and cook for 5 minutes. Add the spring onion and continue cooking for 1 minute.
- Serve with rice or rice noodles,sprinkled with the remaining chopped coriander and sliced spring onions.
Blog challenge.
I’m also entering this post to www.lavenderandlovage.co.uk January ‘Cooking with herbs’ blog challenge .
http://www.lavenderandlovage.com/herbs-on-saturday
Links.
Scottishsalmon.co.uk A Scottish industry organisation dedicated to improving the quality and sustainability of salmon farming in Scotland through the maintenance of standards.
realscottishsalmon.co.uk Founded in 1977, Wester Ross Fisheries is the oldest independent, owner operated salmon farm in Scotland.
coastandglen.co.uk Coast and Glen is an online subscription to regular deliveries of carefully prepared ‘Fishboxes’. Handpicked daily by the Coast and Glen team, it allows customers to fully experience seasonal, ‘straight from the boat’ products, delivered fresh to your door.