Thai-Poached Salmon

1. 1

   Cook rice according to the packet instructions.

2. 2

   Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.

3. 3

   Gradually stir in a coconut cream and bring to a simmer.

4. 4

   Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.

5. 5

   Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.

6. 6

   Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.