Thai Salmon Parcels with Jasmine Rice
TM6

Thai Salmon Parcels with Jasmine Rice

3.9 (43 ratings)

Ingredients

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)
  • 50 g fresh root ginger, peeled, cut into round slices (2 mm)
  • 120 g shallots, halved
  • 25 g fresh coriander, stalks only, cut in pieces plus leaves reserved for garnishing
  • 2 fresh lemon grass, cut in pieces (1 cm)
  • 5 fresh kaffir lime leaves
  • 4 garlic cloves
  • 1 tsp shrimp paste
  • 190 g coconut milk

Salmon Parcels, Rice and Salad

  • 4 fresh salmon fillets, skinless, boneless (approx. 120 g each)
  • 200 g cherry tomatoes, halved
  • 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)

Nutrition
per 1 portion
Calories
4031.8 kJ / 963.6 kcal
Protein
43.8 g
Carbohydrates
106 g
Fat
39.6 g
Saturated fat
12.7 g
Fiber
10.8 g
Sodium
286.8 mg

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