Salmon Green Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 13 minutes

Ingredients

1 tbsp olive oil

4 skin-on salmon fillets (see note 1) seasoned with ½ tsp sea salt flakes

2 tbsp green curry paste (see note 2)

400 ml (14 fl oz) canned coconut cream (see note 3)

100 g (3½ oz) grape tomatoes (half a punnet)

1 cup (100 g) sugar snap peas

1 zucchini (courgette), finely sliced (or zoodles/courgetti, approximately 1 cup)

1 tbsp fish sauce

1 tbsp sugar

1 tbsp lime juice

Jasmine rice, to serve

Fresh coriander (cilantro), to serve

Directions

Heat the olive oil in a large, deep pan over high heat.

Cook the salmon fillets for 4 minutes, turning once halfway, then set aside on a plate.

Reduce the heat to medium and add the curry paste, coconut cream and grape tomatoes. Simmer for 2 minutes.

Add the sugar snap peas and zucchini to the pan along with the fish sauce, sugar and lime juice. Stir to combine.

Return the salmon to the pan, place the lid on and cook for 2 minutes or until the salmon flakes easily.

Serve with jasmine rice and fresh coriander.

Nutrition

• Calories: 710
• Total Fat: 22.2 g
• Saturated Fat: 3.7 g
• Trans Fat: 0.1 g
• Cholesterol: 202 mg
• Sodium: 854.9 mg
• Total Carbohydrate: 8.1 g
• Dietary Fiber: 1.5 g
• Total Sugars: 6.3 g
• Protein: 90.6 g