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SALMON FILLET WITH THAI SAUCE AND PEANUT CRUST



Serves 2

Ingredients:

50g Goldfish Brand Thai Style Curry Sauce
50g roasted peanuts
1 lime
½ red chilli
5g coriander
2 salmon fillets
1 pak choi


Method:

1.     To make the peanut crust, preheat the oven to 180°C. Place the roasted peanuts in a pestle and mortar and grind into a fine crumb-like consistency. Then zest the lime and squeeze the juice from half. Finely chop the chilli, coriander leaves and stems. Combine the lime zest, juice, finely chopped coriander, chilli, fish sauce and peanuts, then mix well to combine.

2.     Place the salmon fillets on a lined baking tray, and top each fillet with half of the peanut crust mixture. Bake for 12-15 minutes until golden on top and just cooked through.

3.     Steam the pak choi for 3-4 minutes over a pan of hot water.

4.     Meanwhile, combine the Goldfish Brand Thai Style Curry Sauce and 100ml water in a small saucepan and heat over a medium temperature, stirring from time to time until thickened.

5.     Spoon the sauce onto a plate and top with the salmon fillets and pak choi. Cut the remaining lime half into 2 wedges and serve alongside the salmon.

6.     Serve with jasmine rice.