Red Curry Salmon with Wild Rice Salad
Recipe by Jacqueline Alwill
Serves 4 | 
Prep 5 min | 
Cook 30 min 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.
