Curried coconut salmon bake

Ingredients

• skinless salmon fillets 4
• olive oil 1 tbsp
• 
onion 1, thinly sliced
• garlic 2 large cloves, crushed
• 
ginger a thumb-sized piece, crushed
• red chillies 2, finely chopped
• lemongrass 1 stick, finely chopped
• Thai red curry paste 2-3 tbsp (depending on how hot you like it)
• soy sauce 1 tbsp
• chopped tomatoes 400g tin
• coconut milk 400ml tin
• lime 1, zested and juiced
• green beans 300g, trimmed
• desiccated coconut 1 tbsp
• coriander a small bunch, roughly chopped
• cooked basmati rice, to serve

Method

• Step 1

  Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.

  Step 2

  Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.

  Step 3

  Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.

  Step 4

  Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.

Nutritional data

• kcals 637
• fat 44.5g
• saturates 21g
• carbs 15.2g
• sugars 11.6g
• fibre 6.6g
• protein 40.8g
• salt 1g