RECIPE FOR LEMON POSSET WITH RASPBERRIES RECIPES

Name: Thai-style salmon with roasted vegetables
Prep time: 30 min
Cook time: 30 min
Yield: Serves 6
Cuisine: Thai and South-East Asian
Ingredients: 400ml tin full-fat coconut milk; 2 tbsp Thai red curry paste; 1 fresh red chilli, finely diced; 1 large garlic clove, crushed; 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped; 2 limes, juice only; 2 tsp fish sauce; 1 cauliflower, cut into small florets; 2 Romano peppers, seeds removed, cut into large pieces; 3 banana shallots, peeled and halved; 2 tbsp sunflower oil; 1 tbsp runny honey; 150g/5½oz baby courgettes, sliced thinly on the diagonal; 6 small salmon fillets, skin removed; bunch Thai basil or fresh coriander, chopped; salt and freshly ground black pepper

THAI-STYLE SALMON WITH ROASTED VEGETABLES RECIPE - BBC FOOD

Thai-style salmon with roasted vegetables recipe - BBC Food image

An all-in-one-pan dish, bursting with Thai flavours, salmon and fresh vegetables. For a more filling meal, serve with steamed or boiled rice.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 16

Ingredients

400ml tin full-fat coconut milk
2 tbsp Thai red curry paste
1 fresh red chilli, finely diced
1 large garlic clove, crushed
6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped
2 limes, juice only
2 tsp fish sauce
1 cauliflower, cut into small florets
2 Romano peppers, seeds removed, cut into large pieces
3 banana shallots, peeled and halved
2 tbsp sunflower oil
1 tbsp runny honey
150g/5½oz baby courgettes, sliced thinly on the diagonal
6 small salmon fillets, skin removed
bunch Thai basil or fresh coriander, chopped
salt and freshly ground black pepper

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.
Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.
Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked.
Sprinkle over the Thai basil and serve immediately.

THAI-STYLE SALMON WITH ROASTED VEGETABLES RECIPE - BBC FOOD

Thai-style salmon with roasted vegetables recipe - BBC Food image

An all-in-one-pan dish, bursting with Thai flavours, salmon and fresh vegetables. For a more filling meal, serve with steamed or boiled rice.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 16

Ingredients

400ml tin full-fat coconut milk
2 tbsp Thai red curry paste
1 fresh red chilli, finely diced
1 large garlic clove, crushed
6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped
2 limes, juice only
2 tsp fish sauce
1 cauliflower, cut into small florets
2 Romano peppers, seeds removed, cut into large pieces
3 banana shallots, peeled and halved
2 tbsp sunflower oil
1 tbsp runny honey
150g/5½oz baby courgettes, sliced thinly on the diagonal
6 small salmon fillets, skin removed
bunch Thai basil or fresh coriander, chopped
salt and freshly ground black pepper

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.
Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.
Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked.
Sprinkle over the Thai basil and serve immediately.

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