Blooming delicious recipes: Pan-fried Irish organic salmon with Thai green curry, mangetout, peas and spiced coconut rice

Serves 4 

Ingredients:

Thai green curry

10 teasp. coriander seeds 

3 shallots 

6 garlic cloves 

5 thumb-sized pieces fresh ginger 

5 stalks lemongrass (inner core only) 

2 red chillies, deseeded 

Zest of 5 limes 

Juice of 2½ limes 

5 green chillies, deseeded 

1 bunch fresh coriander (stalks and leaves) 

1 bunch fresh basil 

5 teasp. ground cumin 

5 teasp. turmeric 

3 teasp. curry powder 

10 teasp. fish sauce 

2 teasp. shrimp paste 

60ml soy sauce 

Pan-fried salmon 

4 Irish organic salmon fillets, skin on 

2 tablesp. oil 

4 tablesp. Thai green curry paste (from above) 

400ml coconut milk 

100ml water 

100g frozen peas 

100g mangetout, sliced 

2 teasp. cornflour mixed with a splash of cold water 

Salt and white pepper 

Fresh coriander, to garnish 

Spiced coconut rice (with cartouche) 

200g basmati rice, rinsed 

400ml coconut milk 

1 small onion, finely diced 

1 teasp. coriander seeds 

1 cinnamon stick 

2 star anise 

Salt and white pepper 

Method:

For the paste: 

• Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then lightly crush using a mortar and pestle or spice grinder. 

• Roughly chop the shallots, garlic, ginger, lemongrass, and chillies. 

• Add all the ingredients — including the crushed coriander seeds — into a food processor or high-speed blender. Blend until a smooth paste forms. If needed, loosen the mixture with a splash of soy sauce or water. 

• Taste and adjust for saltiness, lime, or spice. 

• Store in an airtight jar in the fridge for up to 1 week or freeze in tablespoon portions for future use. 

To cook the salmon: 

• Season salmon fillets with salt and white pepper.  

• Heat oil in a non-stick pan over medium-high heat. 

• Place salmon skin-side down and cook for 3-4 minutes until crisp. Flip and cook for another 2-3 minutes.  

• Remove and rest. 

Prepare the curry sauce: 

• In the same pan, add 4 tablespoons of the curry paste and fry for one minute until aromatic. 

• Add the coconut milk and water, stir, and bring to a gentle simmer. 

• Add vegetables and thicken. Stir in the peas and mangetout.  

• Simmer for 2-3 minutes, then stir in the cornflour-water mix. 

• Simmer another 1-2 minutes until slightly thickened.  

• Season with salt and white pepper to taste. 

To cook the rice: 

• In a medium saucepan, sauté the diced onion and coriander seeds in a splash of coconut milk until fragrant (about 2 minutes). 

• Add the rinsed rice, remaining coconut milk, cinnamon stick, star anise, salt, and white pepper. Stir well and bring to a gentle simmer. 

• Cut a round of parchment slightly larger than your pan, crumple and dampen it, then lay it directly on the surface of the rice. 

• Cover the pan with a lid, reduce the heat to low, and cook undisturbed for 12-15 minutes. 

• Remove the cartouche, lift out the cinnamon and star anise, and fluff the rice with a fork. Serve hot. 

 To serve: 

Spoon the spiced coconut rice onto plates, top with salmon, and ladle over the green curry. Garnish with fresh coriander. 

 Remember, always look for the Bord Bia Quality Mark when shopping.