Crispy-Crusted Thai Style Salmon with Salsa
I adore the flavours in this one. Salmon is a great source of omega-3s, healthy fats that are important at any age, but especially during the menopause. Many studies suggest that increasing your omega-3 intake can support your mood, in part because omega-3s might lower levels of inflammation in the body.
Method
Based on 4 servings, adjust as needed.
Step 1
For the salsa, combine the cucumber, red onion, pomegranate seeds, lime juice, chilli, coriander, if using, and seasoning in a bowl and set aside.
Step 2
Meanwhile, coat the salmon fillets all over in the red curry paste. Heat the oil in a non-stick frying pan over a medium-high heat and fry the fish skin-side down for 3–4 minutes until golden and crisp, then turn and continue cooking for 1 minute more.
Step 3
Add the pumpkin seeds and soy sauce. Cover and cook for 3 minutes until the fish is just cooked through. Serve with the salsa and cooked brown rice.
- Ingredients
- Based on 4 servings
-
1 tbsp Red Curry Paste 1x Blue Dragon Thai Red Curry Paste Pot 50g -
1 tbsp Gluten Free Soy Sauce 1x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
2 tsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
4 Salmon Fillets 2x Stamford Street Co. ASC Salmon Fillets x2 240g -
2 tbsp Pumpkin Seeds 1x Sainsbury's Pumpkin Seeds 100g -
1 Lime, juice of 1x Sainsbury's Limes -
1 Small Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
1 Green Finger Chilli, finely chopped 1x Sainsbury's Green Chillies 65g -
1 Handful Coriander Leaves, chopped (optional) 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Pouches Cooked Brown Rice 2x Ben's Original Classic Wholegrain Microwave Rice 220g -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
1 Cucumber, deseeded, finely chopped 1x Sainsbury's Whole Cucumber