Ingredients
Units Scale
SAUCE
- 1/2 tsp minced garlic
- 1 1/2 tablespoons 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 skinless salmon fillets
- Salt and pepper, to season
- Rice and vegetables, to serve
Instructions
- Prepare rice following packet directions.
- Preheat oven to 180°C fan forced.
- Grease the baking pan and place the salmon fillets on the baking tray.
- Spray with oil and season with salt and pepper.
- Place salmon in the oven and bake for 20-25min or to your liking. Check fillets by quickly taking them out of the oven, sticking a knife tip into the thickest part, and carefully having a look. If it flakes it’s done!
- Meanwhile, melt butter in a saucepan over medium heat.
- Add garlic, stirring for 1 minute.
- Add coconut milk and curry paste, and mix to combine.
- Add honey, lemon juice, salt and pepper, and 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: 10
- Cook Time: 25
