The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sensational Thai salmon with zingy lime rice
Take a walk on the mild side with a fragrant feast ready in 30 mins flat! Plump salmon fillets are spiced with our bespoke Thai paste, then grilled alongside aubergine and peppers. Meanwhile, stir-fried onions and chillies simmer in a tomatoey sauce spiked with more Thai paste and fish sauce, finished with yogurt and coriander. Serve with zesty lime rice and devour!
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 1 pepper
- 1 unwaxed lime
- 1 onion
- 1 chilli
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 2 skinless salmon fillets (Fish)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 aubergine
- 140g basmati rice
Nutritional Information
Calories: 670
Protein: 41g
Carbs: 84g
Fat: 21g
Ingredients
- 2 unwaxed lime
- 2 onion
- 2 x chilli
- 1 aubergine
- 4 skinless salmon fillets (Fish)
- 1 handful of fresh coriander
- 400g passata (tomatoes, salt, citric acid)
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 pepper
- 280g basmati rice
Nutritional Information
Calories: 661
Protein: 41g
Carbs: 82g
Fat: 20g
Sensational Thai salmon with zingy lime rice
Take a walk on the mild side with a fragrant feast ready in 30 mins flat! Plump salmon fillets are spiced with our bespoke Thai paste, then grilled alongside aubergine and peppers. Meanwhile, stir-fried onions and chillies simmer in a tomatoey sauce spiked with more Thai paste and fish sauce, finished with yogurt and coriander. Serve with zesty lime rice and devour!
Cook time:
30 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Milk, Fish
Cooking Instructions
Before you start
- 1 saucepan
- 1 baking tray
- 1 medium non stick frying pan
Set the rice simmering
- Heat your grill to high.
- Cook the rice in boiling water for 10-12 mins, then drain and keep warm.
Chop, chop!
- Meanwhile, peel and finely dice the onions, then finely dice the chillies (deseed for less heat). Dice the aubergine into 2cm chunks, then deseed the peppers and dice into 2cm squares.
Grill the salmon
- Put the salmon on a baking tray lined with foil and spread over a third of the Thai paste.
- Add the aubergine and peppers to the tray and spritz with cooking spray. Grill for 12-14 mins, until the salmon is cooked through and flaking.
Sort that sauce
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and chillies (to taste) for 4-5 mins.
- Stir in the remaining Thai paste, the passata and fish sauce and simmer for 3-4 mins.
- Remove from the heat and leave to cool slightly, then stir in the yogurt.
Plate up
- Zest and juice the limes, then stir the zest and juice (to taste) into the rice. Pick the coriander leaves.
- Spoon the sauce onto plates, then top with the rice, grilled veg and salmon. Scatter over the coriander and serve.