Thai Coconut Salmon

Collapse Show info

03 Jul 2013 in Fish, Hot & Spicy, Light Meals

Author : Cliff


Although fish is extremely healthy and easy to cook, we make it much too seldom. Not anymore! Iglo has been kind enough to send us a package of different deep frozen fish from their 100% sustainable Marine Stewardship Council (MSC) program, thus guaranteeing good food and a good conscience. To start out we decided to give the Salmon a try and create a light and delicious summer meal:


  • Iglo salmon filet
  • 2 tbsp red curry paste
  • 500 ml coconut milk
  • 500 g Brocolli, Cauliflower and Romanesco
  • Chilli to taste
  • 1 Lime


  1. Mix the coconut cream with the curry paste together and marinate the salmon fillets in the mix. Marinate for minimum 1 hour, you do not need to defrost the fish before hand.
  2. When ready to cook, remove the Salmon from the marinade and shake off excess. Then grill or fry for approximately 10 minutes, turning once.
  3. In the mean time boil the vegetables until they are tender. I also used a Iglo ready mix for this, since it just so much more convenient.
  4. Transfer the rest of the marinade to a pan and bring to boil.
  5. Add the veggies to the curry and simmer for a minute or two.
  6. When the fish is done serve the marinade spooned over the Salmon, with lime wedges and the chilli.
  7. Enjoy!

Tips & Tricks

Using your own homemade curry paste makes this dish even better.

Basically you can use any vegetables you like in the curry sauce.

You can grill the fish on a charcoal grill, a hot stone or in the frying pan.










Leave a Comment!

Your email address will not be published. Required fields are marked *