Thai Salmon

Prep Time


Cook Time

8-10 min




5050 g Country Range Pine Nuts, dry roasted

1 1 slice Country Range Medium Sliced White Bread, crusts removed

1 1 lime (juice and zest), plus extra wedges to serve

4 4 tbsp groundnut oil

2 x 502 x 50 g sachets of creamed coconut

4 4 tsp Country Range Crushed Chillies

2 2 tbsp Country Range Sesame Seeds, toasted

2 2 tbsp fresh ginger, grated

2 2 tbsp Country Range Light Soy Sauce

5050 ml water

200200 g pak choi, washed and quartered

44 spring onions, halved on the diagonal

2 2 Romano peppers, deseeded and quartered

150150 g asparagus

Multiply by
  • 1Pre-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.
  • 2Divide the mixture into 4 and press on top of the salmon fillets.
  • 3Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
  • 4In 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.
  • 5Arrange 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.