myfoodbook with Passage to Asia

Step 1

Pat salmon fillets dry with paper towel and season with a little salt

Step 2

Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside

Step 3

Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles

Step 4

Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking

Step 5

Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges

Step 6

Pat salmon fillets dry with paper towel and season with a little salt

Step 7

Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside

Step 8

Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles

Step 9

Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking

Step 10

Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges