We have been in Cornwall for the last few days and only got back at lunchtime today. I am exhausted! We had such a great time and ate some incredible food. There’s also been a lot of cake and ice cream…….food you only really eat a lot of on holiday. So I have come home craving vegetables and something simple and healthy that we could all eat together.
I had a 5 hour car journey to figure out what to cook….and this is what I came up with! I’m pretty pleased with it actually. It was exactly the type of thing I wanted and only took about 30 minutes to make. Despite some initial moaning from the kids about not liking salmon (when did this happen?) they ate the whole bowl!
I served it with crusty bread and a little extra coriander to finish. I kept it mild, but if you like it hot, add a little more chilli.
I hope you enjoy this as much as we did! x
- 1 bag of Aldi frozen salmon fillets (defrosted)
- 1 bunch of spring onions (green and white parts)
- 1/2 a finger sized piece of fresh ginger
- 2 cloves of garlic
- 100g mangetout
- 7 baby corn (sliced in half length ways)
- Drizzle of olive oil
- 1/4 red chilli (deseeded)
- Juice of 1 lime
- A handful of coriander
- 400g tin of coconut milk
- 1 vegetable stock cube
- 1.2 litres of boiling water
- salt and pepper to taste
- Put a drizzle of olive oil in a frying pan. On a medium heat, cook the salmon for 2 minutes on each side. Remove from the pan and set aside.
- Slice the spring onions into 2 cm lengths and place in a large saucepan. Finely slice the chilli, ginger and garlic and add them to the pan. Drizzle with a little olive oil and fry on a low heat for 15 minutes. Do not let them colour, move them around the pan occasionally, until the are soft.
- In the meantime put the coconut milk into a mixing bowl. Add to it the lime juice and finely chopped coriander.
- Mix the stock cube with the boiling water until it has dissolved, before adding it to the coconut milk.
- Using a hand whisk, gently mix the coconut milk with the other ingredients, until it is a smooth consistency.
- Pour the coconut milk into the saucepan and add the mangetout and halved baby corn. Season with salt and pepper, mix and bring to the boil. Simmer on a low heat for 5 minutes.
- Cut the salmon into bite sized pieces. Add to the saucepan and simmer for a further 5 minutes, or until the salmon is heated through.