Thai Salmon Parcels with Jasmine Rice

Salad Dressing

• 4 dried red chillies
• water, hot
• 1 garlic clove

Curry Paste

• 10 g mango chutney
• 15 g light soy sauce
• 20 g olive oil
• 25 g freshly squeezed lime juice
• 2 tsp coriander seeds
• 60 g fresh red chillies, halved, deseeded if desired (approx. 3)
• 120 g shallots, halved
• 4 garlic cloves
• 1 tsp shrimp paste
• 2 fresh lemon grass, cut in pieces (1 cm)
• 50 g fresh root ginger, peeled, cut into round slices (2 mm)
• 5 fresh makrut lime leaves
• 25 g fresh coriander, stalks only, cut in pieces plus leaves reserved for garnishing
• 190 g coconut milk

Salmon Parcels, Rice and Salad

• 200 g cherry tomatoes, halved
• 4 fresh salmon fillets, skinless, boneless (approx. 120 g each)
• 300 g jasmine rice
• 400 g water
• 20 g neutral oil
• 150 g red pepper, thinly sliced
• 120 g red onion, thinly sliced
• 125 g carrot, peeled, thinly sliced
• 100 g sugar snap peas, sliced lengthways
• 200 g mango, flesh only, thinly sliced
• 1 fresh red chilli, halved, deseeded if desired, thinly sliced (optional)