INGREDIENTS
2 tablespoons olive oil
4 (200g each) salmon fillets, skin on
1 brown onion, finely chopped
1/3 cup (100g) red curry paste
2 teaspoons fish sauce
1 lime, juiced
400ml can coconut milk
Cooked jasmine rice, to serve
Steamed green beans, to serve
2 spring onions, thinly sliced
1 long red chilli, thinly sliced
Coriander leaves, to serve
METHOD
Step 1
Heat a large non-stick frying pan over medium-high heat. Drizzle half the oil over the salmon skin. Season with salt and rub into the skin. Add to the pan, skin-side down. Cook for 3-4 mins each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
Step 2
Heat remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 3 mins until softened. Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the fish sauce, lime juice and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 mins or until the sauce thickens slightly.
Step 3
Divide rice among serving bowls. Top with curry sauce and salmon. Serve with beans, spring onion, chilli and coriander.
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