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Thai Salmon

Cooking Time
8-10 min Minutes
Ingredients
14
Portions
4

Ingredients

14 Total
  • 50 g Country Range Pine Nuts, dry roasted
  • 1 slice Country Range Medium Sliced White Bread, crusts removed
  • 1 lime (juice and zest), plus extra wedges to serve
  • 4 tbsp groundnut oil
  • 2 x 50 g sachets of creamed coconut
  • 4 tsp Country Range Crushed Chillies
  • 2 tbsp Country Range Sesame Seeds, toasted
  • 2 tbsp fresh ginger, grated
  • 2 tbsp Country Range Light Soy Sauce
  • 50 ml water
  • 200 g pak choi, washed and quartered
  • 4 spring onions, halved on the diagonal
  • 2 Romano peppers, deseeded and quartered
  • 150 g asparagus

Method

  • 1

    Step 1

    Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended.
  • 2

    Step 2

    Divide the mixture into 4 and press on top of the salmon fillets.
  • 3

    Step 3

    Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
  • 4

    Step 4

    In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
  • 5

    Step 5

    Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.

Ingredients

14 Total
  • 50 g Country Range Pine Nuts, dry roasted
  • 1 slice Country Range Medium Sliced White Bread, crusts removed
  • 1 lime (juice and zest), plus extra wedges to serve
  • 4 tbsp groundnut oil
  • 2 x 50 g sachets of creamed coconut
  • 4 tsp Country Range Crushed Chillies
  • 2 tbsp Country Range Sesame Seeds, toasted
  • 2 tbsp fresh ginger, grated
  • 2 tbsp Country Range Light Soy Sauce
  • 50 ml water
  • 200 g pak choi, washed and quartered
  • 4 spring onions, halved on the diagonal
  • 2 Romano peppers, deseeded and quartered
  • 150 g asparagus

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