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Thai-style Poached Salmon with Pineapple Herb Salad | Marion's Kitchen

Name: Thai-style Poached Salmon with Pineapple Herb Salad | Marion's Kitchen
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Marion’s Kitchen Thai Red Curry, which includes:; – THAI RED CURRY PASTE; – COCONUT MILK; – DRIED THAI HERBS & CHILLI; – BAMBOO SHOOTS; 2 tbsp vegetable or canola oil; 4 x 200g (about 7 oz) skinless salmon fillets; finely sliced spring onion (scallions) to serve; steamed rice to serve; Pineapple herb salad:; 2-3 spring onions (scallions), finely sliced lengthways; 200g (7 oz) fresh pineapple, cut into bite-sized chunks; 1 Asian shallot, sliced; ¼ cup Thai basil leaves; 1 long red chilli, finely sliced; 1 tsp fish sauce; 1 tsp lime juice

Prep Time

15m

Cook Time

10m

Total Time

25m

This Thai-style Poached Salmon with Pineapple Herb Salad is packed with fresh flavors and a touch of heat. The salmon is poached in a fragrant red curry coconut broth and served with a zesty pineapple herb salad. A perfect combination of spicy, sweet, and savory.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

– THAI RED CURRY PASTE

– DRIED THAI HERBS & CHILLI

2 tbsp vegetable or canola oil

4 x 200g (about 7 oz) skinless salmon fillets

finely sliced spring onion (scallions) to serve

steamed rice to serve

2-3 spring onions (scallions), finely sliced lengthways

200g (7 oz) fresh pineapple, cut into bite-sized chunks

1 Asian shallot, sliced

¼ cup Thai basil leaves

1 long red chilli, finely sliced

Heat oil over medium heat in a deep pan large enough to hold the salmon fillets in one layer. Add my THAI RED CURRY PASTE and cook, stirring, for 1 minute or until fragrant. Add COCONUT MILK, DRIED THAI HERBS & CHILLI and 1 cup water. Drain and discard liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer.

Reduce heat to low, add salmon fillets to curry sauce and cover with a lid. Gently simmer for 4 minutes or until salmon is just cooked through.

Meanwhile, for the pineapple herb salad, place spring onion in a bowl of water and refrigerate until the strips curl. Just before serving, remove from water and toss with remaining salad ingredients.

Divide salmon among serving plates and top with curry sauce and pineapple herb salad. Serve with steamed rice.

Thai-style Poached Salmon with Pineapple Herb Salad | Marion's Kitchen

Ingredients

Marion’s Kitchen Thai Red Curry, Which Includes

Pineapple Herb Salad

Steps

Nutrition Facts

Thai-style Poached Salmon with Pineapple Herb Salad | Marion's Kitchen

Ingredients

Marion’s Kitchen Thai Red Curry, Which Includes

Pineapple Herb Salad

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts