Australian Women’s Weekly NZ

Thai-spiced salmon cutlets

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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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