- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 4 x 200 g salmon fillets
- 80 g jarred korma paste
- 1 bunch asparagus, trimmed
- 1 bunch broccolini, trimmed
- 425 g can stir-fry mixed vegetables, drained (see Note)
- 2 x 400 g tinned light coconut milk
- Coriander leaves, mint leaves, steamed rice, lime wedges, to serve
Instructions
- Preheat the oven to 220˚C (fan-forced). Place the salmon fillets into a large, round baking tray (or heavy-based oven-proof pan). Spread the top of each fillet with the korma paste.
- Scatter the asparagus, broccolini and stir-fry vegetables around the fish, then pour over the coconut milk. Bake for 20 minutes, then remove from the oven and allow to cool slightly.
- Sprinkle the salmon in coconut milk with coriander and mint leaves. Serve with steamed rice and lime wedges on the side.
Note
This recipe used the Poonsin brand of stir-fry mixed vegetables comprising of mixed bean sprouts, water chestnuts, baby corn and bamboo shoots.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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