Name: Thai-spiced salmon cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Thai marinade; 1 tablespoon thai red curry paste; 1/2 cup (125ml) coconut cream; 1/2 cup (70g) coarsely chopped macadamias; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 2 tablespoon olive oil; 1 kaffir lime leaf, thinly sliced; 2 tablespoon coarsely chopped lemon grass; 2 tablespoon coarsely chopped fresh coriander; Salmon cutlets; 4 x 250g salmon cutlets; 6 long green chillies, halved, de-seeded; 2 limes, quartered; mint leaves, to serve; thai basil, to serve; steamed rice, to serve

Thai-spiced salmon cutlets

For a deliciously different way to cook your salmon cutlets, try serving it with our creamy spiced Thai marinade. It's packed full of flavour, and makes eating seafood more seafood easy.

Serves 4

Prep

10M

Cook

15M

Marinate

30M

Total

25M

Ingredients

Thai marinade

1 tablespoon thai red curry paste

1/2 cup (125ml) coconut cream

1/2 cup (70g) coarsely chopped macadamias

1 tablespoon fish sauce

1 teaspoon brown sugar

2 tablespoon olive oil

1 kaffir lime leaf, thinly sliced

2 tablespoon coarsely chopped lemon grass

2 tablespoon coarsely chopped fresh coriander

Salmon cutlets

4 x 250g salmon cutlets

6 long green chillies, halved, de-seeded

2 limes, quartered

mint leaves, to serve

thai basil, to serve

steamed rice, to serve

Method

1.Make Thai marinade: Combine all the ingredients in a small food processor; process until almost smooth.

2.Place the salmon cutlets onto a shallow dish and pour over the Thai marinade. Turn to coat the cutlets on both sides. Refrigerate for 30 minutes.

3.Preheat a barbecue or grill pan to medium-high. Cook the chillies for 2-3 minutes on each side or until slightly charred and tender.

4.Take a sheet of baking paper about the same size as the hot plate and place it on the surface of the grill; cook the salmon cutlets for 2-3 minutes on each side or until cooked as desired.

5.Serve the cutlets with the lime wedges, herbs and steamed rice, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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