Jacqueline Alwill’s Thai Spiced Salmon w/ Herbed Brown Rice
Total: 497 Calories
125g fresh salmon, skin removed (can you use tofu/tempeh as subsitute)
1.5 tsp red Thai curry paste
1 tsp olive oil
1/3 brown rice
Handful coriander leaves and stalks, finely chopped
1/2 cup baby spinach
1 Asian shallot, finely sliced
1 tbsp roasted peanuts, roughly chopped
Chilli flakes (optional)
- Chop salmon into 3cm x 3cm pieces, toss with red thai curry paste and set aside to marinate.
- To cook the salmon, add 2 teaspoons olive oil to a fry pan and cook salmon pieces for approximately 3 minutes on both sides.
- To serve, spoon rice over bowls, top with coriander, baby spinach, and shallots.
- Place cooked salmon on top, sprinkle with peanuts, give a big squeeze of lime and serve.