I stumbled upon this recipe while experimenting with thai salmon fish cakes. This make use of fresh thai flavours that compliment the natural fatty nature of the salmon to create this delicious and flavorsome meal. Brilliant as a quick lunch or dinner, this will not disappoint.

Serves: 2 large main portions
Cooking time: 30 minutes

Ingredients:

• 2-3 salmon fillet steaks (with or without skin), room temperature
• 1.5 tablespoons of green thai curry paste
• large bunch of coriander, finely chopped
• 1 cup of quinoa
• 2 limes
• 2 eggs
• handful of chopped up spring onion (2 or 3 stems)
• half a large broccoli cut into small florets
• a tiny bit of vegetable/olive oil
• optional: handful of frozen shrimps (thawed in fridge)

Method:

1. Cook the quinoa according to packet instructions (or just cook in a large pot of boiling salted water for about 12-15 minutes then drain)
2. While that’s cooking, rub the salmon steaks with a few drops of oil and season with salt and pepper on both sides.
3. Cook the salmon in a large non stick pan over an medium-high heat for about 3 minutes on each side (unless cooking with skin – in that case cook 4-5 minutes of skin side, then 1 minutes on the other side). Remove from heat and set aside.
4. Into the same pan add the broccoli and grill until the edges start to change colour (approximately 3-5 minutes). Season with some salt and pepper.
5. Then add a tablespoon of oil and the curry paste. Cook this off for about a minute then add 2 tablespoons of water to help thin the curry paste and stir it through. If using, you may add the thawed shrimps now.
6. Add the quinoa to the same pan together with the spring onions and one of the salmon steaks and mix together to combine.
7. Make some space in your pan and add in the two eggs. Stir the eggs until they start to set. At this point then mix it into the rest of the mixture and cook through.
8. Take off the heat and add the coriander and the zest and juice of 1 lime. Taste and add salt and pepper according to your taste.
9. Serve with the reserves salmon steak on top and garnish with more lime and coriander.
10. Enjoy.

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Notes

• If you have other other coloured thai curry paste (eg red of yellow), that can be used. No problemo.
• The coriander and lime are pretty crucial. Don’t substitute with parsley and lemon – it’s not the same at all. If you don’t have coriander/don’t like it – just leave it out (but I strongly recommend trying it)
• If you prefer to break up all the salmon rather than serve a whole piece at the end on top, feel free to do so. When only using 2 steaks, you can serve just half a steak on each plate on the top.
• This can also be a great packed lunch so long as it’s kept in the fridge.
• This can also be done with frozen salmon steaks, just use a lid and increase the cooking times a bit when grilling the salmon.