Steamed green curry salmon
1 cup ( 250ml) coconut milk
¼ cup ( 75g) store-bought green curry paste 350g firm tofu, sliced into 8 pieces
1 bunch broccolini, trimmed and halved
4 x 180g salmon fillets, skin off
½ cup ( 75g) toasted cashews, roughly chopped ½ cup Thai basil leaves micro (baby) coriander (cilantro) leaves, to serve Preheat oven to 200°C (400°F). Place the coconut milk and curry paste in a medium bowl and stir to combine. Divide the tofu between 4 large squares of non-stick baking paper and top with the broccolini and salmon. Spoon over the curry mixture and fold over the edges of the paper to enclose the salmon. Carefully transfer the parcels to a large baking tray and cook for 10 minutes. Top with the cashew, basil and coriander to serve. MAKES 4.