Thai Curried Salmon
Ingredients
Salmon
- 2 tablespoons of Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
- 2 garlic cloves , crushed § 1 teaspoon Thai Red curry paste
- ½ lemon , juiced
- 1 tsp grated root ginger
- 1½ tsp chilli powder
- 4 fillets of salmon
Salsa
- ½ mango -peeled and finely chopped
- ½ small cucumber-finely chopped
- ½ red onion-finely chopped
- ½ lemon , juiced
- 1 medium green chilli -deseeded and finely chopped
- 1 tablespoon finely chopped mint/coriander
Method
- Preheat the oven to 190C/375F/Gas Mark 5
- Mix the yogurt, garlic, curry paste, the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. Spread over the salmon and chill until using (at least 20 minutes).
- Mix the salsa ingredients together. Add the lemon juice and remaining chilli powder, season and set aside.
- Bake the salmon until blackened at the edges, about 15-20 minutes depending on the thickness of the fish. Serve with basmati rice, yogurt, coriander and the fresh salsa
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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