One-pan Thai green salmon
– 2 tbsp vegetable oil – 2 shallots, thickly sliced – 1 green chilli, deseeded if you like, and sliced, plus extra to serve – 300g baby new potatoes, quartered – 1 lemongrass stalk, bashed
– 4 tbsp Thai green curry paste – 400g can coconut milk – 200-300ml vegetable stock – 1-2 tbsp fish sauce – ½-1 tbsp brown or palm sugar – 1 courgette, trimmed and peeled into ribbon
– 100g baby spinach – 4 skinless salmon fillet – 3 limes, 2 juiced plus 1 cut into wedges to serve – 3 spring onions, finely sliced (optional) – handful of coriander or Thai basil, roughly chopped, to serve – cooked jasmine rice or rice noodles, to serve (optional)
Preheat the oven to 200°C/180°C fan/Gas 6. Toss the shallots, chili, potatoes, and lemongrass with the oil in a deep roasting tin or dish measuring 30 x 25cm.
Season to taste with fish sauce and sugar, then combine with the courgette ribbons and spinach. If the sauce is too thick, add additional 50ml-100ml of stock
Add the lime juice and taste for a sweet-sour balance, adding additional lime juice and fish sauce if desired. Sprinkle over the spring onions, if using, as well as the herbs and chili.
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