Serves: 4 Skill:EasyPrep: 5 Min Cooking: 10 Min
Nutrition per portion
RDA
Calories 500 kCal 25%
Fat 40g 57%
Saturates 30g 150%
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Ingredients
2 x 200ml cartons coconut cream
2tbsp Red Thai curry paste
4 salmon fillets
lime wedges, to serve
Method
Mix the coconut cream and the curry paste together and use to coat the salmon fillets. Leave to marinate for at least 1 hour, or preferably overnight.
When ready to cook, remove the salmon from the marinade and shake off the excess. Heat the barbecue and then cook on a hot plate or in a fish grill for about 10 minutes, turning once, or in a frying pan for the same length of time. Transfer the marinade to a saucepan and heat through until bubbling. Serve the marinade spooned over the salmon, with lime wedges on the side.
