[Quick/Easy] NZ Double Seared Salmon & Thai Yellow Curry Sauce
with Butter Rice & Radish Tomato Salad
- Fish
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
1
Tomato
560 g
Salmon
(Contains: Fish)
1 packet
Ginger & Lemongrass Paste
(Contains: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs, May contain traces of allergens)
1 packet
Yellow Curry Paste
1 packet
Coconut Milk
1 packet
Basmati Rice
1 packet
Mixed Salad Leaves
2
Radish
Nutrition
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, return to saucepan with ½ the butter and stir to combine. Cover to keep warm and set aside.
• While rice is cooking, finely chop garlic. • Roughly chop tomato. Thinly slice radish.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel and season both sides. When oil is hot, add salmon skin side down, and cook until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return saucepan to a medium heat with remaining butter and a drizzle of olive oil. Cook ginger and lemongrass paste, garlic and yellow curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, brown sugar and a splash of water. Cook until slightly thickened, 1-2 minutes. Spicy: You may find the curry paste hot! Add less if you're sensitive to heat TIP: Patting skin dry helps it crisp up in the pan!
• In a medium bowl, combine mixed salad leaves, tomato, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid butter rice between bowls. Top with seared salmon and spoon over Thai yellow curry sauce. Serve with radish tomato salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The curry sauce was a clear highlight — rich, warming, and well balanced with the salmon. Several reviewers noted it was not overly spicy, making it approachable for a range of palates.
- Ease of prep: Reviewers found this quick and straightforward to cook.
- Suggestions: Some reviewers felt the salad needed more dressing; add an extra drizzle of white wine vinegar and olive oil to taste. One reviewer suggested swapping out the tomato if it's not to your liking.
