Thai-coconut salmon

After a week’s hen do, it is time to re-balance and get back to healthy eating. And it needs to be done quickly as I have so much work to catch up on with setting client programmes and generally running my own business. So what better way to start than with this little fishy number packed with nutrients to replenish lost reserves. Holy moly it is delish! And it took around 30 mins!

Serves 2


• 2 x salmon steaks

For the coconut milk sauce:
• 1 tsp red thai curry paste (bought at a local thai store – keeps in the fridge forever)
• ½ can low fat coconut milk
• ¼ red chilli chopped (optional if you like it hot)
• 2 x chopped spring onion
• Handful of chopped coriander (again add as much as you like)

How to make:
1. Pre-heat oven at 180 degrees
2. Mix all the coconut milk sauce ingredients in a bowl
3. Take a large piece of foil and place on oven-proof dish
4. Place salmon steaks in the centre of the foil
5. Pour the coconut milk sauce over the salmon
6. Fold up the foil so that the salmon is completely sealed
7. Put into the oven and bake for 20 mins

Serving suggestions
• Steamed veg (whatever’s your preference)
• Plain rice/roasted sweet potato

IMG_2858 Thai Coconut Salmon