Ingredients
Scale
SAUCE
- 1/2 tsp minced garlic
- 1 1/2 tlb butter
- 400ml coconut milk
- 1 tsp mild curry paste
- 1 1/2 tsp honey
- 1 1/2 tsp lemon juice
- 1/2 tsp salt
- pinch pepper
- 1 tsp chives
SALMON
- 1 1/2 tsp olive oil
- 4 salmon fillets
- Salt and pepper, to season
- Rice and vegetables, to serve
Instructions
- Prepare rice following packet directions
- Preheat oven to 180C (fan forced)
- Grease baking pan
- Place salmon fillets skin side down on baking tray
- Season with salt and pepper
- Place salmon in oven and bake for 20-25min or to your liking. Check fillets by quickly taking them out of the oven and sticking a knife tip into the thickest part and carefully have a look. If it flakes it’s done!
- Melt butter in a large frying pan over medium heat
- Add garlic, stirring for 1 minute
- Add coconut milk and curry paste, mix together to combine
- Add honey, lemon juice, salt and pepper, bring to the boil
- Simmer on low for approx 7 minutes or until thickened
- Add chives, stir, cover, remove from heat and set aside
- Prepare and cook vegetables
- Serve salmon, rice and vegetables with a drizzle of sauce over the salmon
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
