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  • Writer's pictureWatt St Athletic


Updated: Nov 11, 2021

- SERVES 2 -


Salmon Fillets x 2 (Skin On or Off)

1 Tablespoon Coconut/Olive Oil

2 x Cloves Garlic (Diced)

2cm x Fresh Ginger (Diced_

1 x Red Chilli (*Optional - Diced)

1 x Tablespoon Red Curry Paste

1 x Tablespoon Fish Sauce

1 x Shallot (Sliced)

1 x Can Coconut Cream

1 x Bunch Broccolini (OR Add greens of choice)

Salt / Pepper to taste

Rice ( 1 x Cup Dry Rice or 1 x Packet Microwave Rice to serve)

Lime & Handful of Fresh Coriander to serve


  1. Bring saucepan of water to boil for rice. Once boiling you can add dry rice and approx 1/2 teaspoon salt.

  2. Bring frypan to medium heat. Add tablespoon of coconut or olive oil. Add Salmon (If Skin - add skin side down) and sear for approx. 3 mins or until brown. Flip and cook for a further 3 mins on the other side. Remove Salmon and set aside on a plate.

  3. Leave leftover oil/pan contents in pan & turn frypan down to a low heat. Add shallot, garlic, ginger & chilli (optional) and cook for 2 - 3 mins until brown. Add fish sauce & tablespoon of curry paste and stir until mixed through shallot mixture. Add can of coconut cream and simmer for 8 - 10 mins until sauce thickens.

  4. Add broccolini (or greens) to curry sauce, stir and cook for approx. 3 mins. Add salmon fillets back to the curry sauce (skin side up) to reheat for a further 2 - 3 mins.

  5. Drain rice & serve with fresh lime and sprigs of coriander. Enjoy! :)

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