Red Curry Salmon with Wild Rice Salad

Serves 4

Time 30 minutes plus marinating

Ingredients

750g side of salmon, skin on

2 tbsp Thai red curry paste

1 packet wholegrain & wild steamed rice 

½ bunch coriander, leaves picked, stalks finely chopped 

1 cup Thai basil leaves, picked 

1 cup baby spinach leaves

4 stalks shallot, finely sliced, white part only 

½ cup roasted peanuts, roughly chopped

1 lime, cut into wedges

1 long red chilli (optional)

Dressing

¼ cup coconut cream

¼ cup lime juice

Method

Marinate the salmon approximately 2-3 hours prior to cooking. Place the salmon side on a lined baking tray, spread Thai red curry paste over the top of the salmon flesh, cover and place in the fridge to marinate. 

When ready to cook, heat the oven to 180°C (fan forced). Cook the rice as per packet instructions. 

Place salmon in the oven to bake for 15 minutes. While rice and salmon are cooking, make the dressing by combining lime juice and coconut cream in a small bowl and whisking together. 

When rice is cooked, transfer to a bowl, cool briefly, and toss with coriander leaves and stalks, basil leaves, baby spinach, shallots, and the dressing then arrange over a serving platter. 

Once fish is cooked, place on top of rice sprinkle with chopped peanuts, garnish with extra chilli if desired, and serve with lime wedges. 

Place cooked salmon on top, sprinkle with peanuts, pop lime wedges on the side and serve.