Name: Baked salmon with curried coconut
Total time: 1 h
Yield: Serves 4
Ingredients: 4 skinless salmon fillets; 1 tbsp olive oil; 1 onion thinly sliced; 2 large cloves garlic crushed; a thumb-sized piece ginger crushed; 2 red chillies finely chopped; 1 stick lemongrass finely chopped; 2-3 tbsp (depending on how hot you like it) Thai red curry paste; 1 tbsp soy sauce; 400g tin chopped tomatoes; 400ml tin coconut milk; 1 lime zested and juiced; 300g green beans trimmed; 1 tbsp desiccated coconut; a small bunch coriander roughly chopped; cooked basmati rice to serve

4 skinless salmon fillets
1 tbsp olive oil
1  onion
thinly sliced
2 large cloves garlic
crushed
a thumb-sized piece  ginger
crushed
2 red chillies
finely chopped
1 stick lemongrass
finely chopped
2-3 tbsp (depending on how hot you like it) Thai red curry paste
1 tbsp soy sauce
400g tin chopped tomatoes
400ml tin coconut milk
1 lime
zested and juiced
300g green beans
trimmed
1 tbsp desiccated coconut
a small bunch coriander
roughly chopped
cooked basmati rice
to serve

Method

step 1
Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.
step 2
Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.
step 3
Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.
step 4
Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.