Thai-spiced salmon cut­lets

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 20 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

4 x 250g salmon cut­lets 6 long green chill­ies, halved, de-seeded 2 limes, quar­tered mint, co­rian­der, Thai basil and steamed rice, to serve

THAI MARI­NADE

1 ta­ble­spoon Thai red curry paste ½ cup (125ml) co­conut cream ½ cup (70g) coarsely chopped macadamias 1 ta­ble­spoon fish sauce 1 tea­spoon brown sugar 2 ta­ble­spoons olive oil 1 kaf­fir lime leaf, thinly sliced 2 ta­ble­spoons coarsely chopped le­mon grass 2 ta­ble­spoons coarsely chopped fresh co­rian­der 1 THAI MARI­NADE Com­bine all the in­gre­di­ents in a small food pro­ces­sor; process un­til al­most smooth. 2 Place the salmon cut­lets onto a shal­low dish and pour over the Thai Mari­nade. Turn to coat the cut­lets on both sides. Re­frig­er­ate for 30 min­utes. 3 Pre­heat a bar­be­cue or grill pan to medium-high. Cook the chill­ies for 2-3 min­utes on each side or un­til slightly charred and ten­der. Take a sheet of bak­ing pa­per about the same size as the hot plate and place it on the sur­face of the grill; cook the salmon cut­lets for 2-3 min­utes on each side or un­til cooked as de­sired. 4 Serve the cut­lets with the lime wedges, herbs and steamed rice, if de­sired.

Not suit­able to freeze or mi­crowave.

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