Poached Salmon Thai Curry

Main - 1 Hour - Fish

Prep Time: 10 Mins

Stove Top Time: 18 Mins

Clever Bag Time: 40 Mins

This recipe for poached salmon uses Thai influenced flavours and curry to complement the dish. You can adjust flavours for whatever inspiration you might have to add to your salmon dish.

Make certain that the pot is full of either grains or vegetables along with your liquid so that the fish just sits on top, only slightly submerged.

SERVES 4

Please note: Adjust the quantities for the Small/Medium Clever Bag.

Ingredients

• 4 thick salmon fillets

• ½ cup black quinoa

• 2 red bell peppers seeded and cut into strips

• 1 ½ cups water

• 2 tbsp lime juice

• 2 tbsp fish sauce

• 1 small red chili, seeded and finely diced

• Fresh chopped basil and coriander

• ½ cup of brown rice

• 5 cups shredded white cabbage

• 1 ½ cups of coconut milk

• 4 tbsp red curry paste

• 2 tbsp agave (or honey)

• 3 cloves garlic, diced

• 1 tsp of salt or soy sauce

Directions

1. Add everything except for the salmon to the pot and bring to a boil, cover, and let simmer, for 15 minutes.

2. Place your salmon on top of the curry mixture, don’t worry if it sinks a little, but make sure it is not totally submerged. If needed, add more vegetables to prop up your fish.

3. Cover and simmer another 3 minutes to get the heat back into the pot. Place your lidded pot in the Clever Bag for 40 minutes to finish cooking.

4. Top with fresh basil and coriander to serve.