Serves 2
30 min
Thai Salmon with Noodles
Recipe GLPR9b49c25441b611
Pan-seared salmon fillets topped with a fragrant Thai curry paste and coconut cream mixture, baked until tender and served alongside stir-fried vegetables and noodles. A simple yet flavorful weeknight dinner that brings authentic Thai flavors to your table.
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Ingredients
1 to 2 tablespoons Thai red curry paste
2 salmon fillets (about 6 ounces each)
3 tablespoons coconut cream
2 tablespoons water
2 cups mixed vegetables for stir-frying (bell peppers, broccoli, snap peas, carrots, or your choice)
8 ounces dried rice noodles or egg noodles
1 tablespoon neutral oil
Salt and pepper to taste
Directions
Preheat your oven to 350°F (180°C).
Heat the neutral oil in a pan over medium-high heat. Add the Thai curry paste and cook for 2 minutes, stirring frequently to release the aromatics. Add the coconut cream and stir until smooth and well combined. Pour in the water to create a thick, spreadable sauce. Season with salt and pepper if needed. Remove from heat and set aside.
Line a baking tray with foil. Place the salmon fillets skin-side down on the prepared tray. Evenly distribute the curry-coconut paste mixture over the top of each fillet, spreading it gently with a spatula.
Bake the salmon for 10 to 12 minutes, until the fish reaches an internal temperature of 160°F (63°C) at its thickest point and the flesh is opaque and flakes easily with a fork. For softer, more translucent centers, aim for 10 minutes; for firmer texture, extend to 12 minutes.
While the salmon bakes, cook the noodles according to package directions. Drain and set aside.
In the same pan used for the curry paste, add a little oil if needed and stir-fry the mixed vegetables over high heat for 4 to 5 minutes until they are tender-crisp and lightly caramelized. Season with salt and pepper.
Remove the salmon from the oven and carefully transfer to serving plates. Divide the noodles and stir-fried vegetables between the two plates and serve immediately alongside the salmon.
