Salmon in coconut milk

Journalist and TV presenter Karla Grant shares her seafood recipe, introduced to her by a friend. What makes the dish special is spreading korma paste over the top of the salmon, which then bakes with coconut milk and vegetables for a one-tray meal.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

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.