Bored of the usual weekday meal? We show you how to switch things up with this yummy spiced fish cooked without having to set up a fire.
Bored of the usual weekday meal? We show you how to switch things up with this yummy spiced fish cooked without having to set up a fire.
Thai-spiced Salmon Cutlets
4 x 250 g salmon cutlets 6 Iong green chillies, halved, de-seeded 2 Iimes, quartered Mint, coriander, Thai basil and steamed rice, to serve
1 tbsp Thai red curry paste, ½ cup (125 ml) coconut cream, ½ cup (70 g) coarsely chopped macadamias, 1 tbsp fish sauce, 1 tsp brown sugar, 2 tbsps olive oil, 1 kaffir lime leaf, thinly sliced 2 tbsps coarsely chopped lemon grass, 2 tbsps coarsely chopped fresh coriander.
1. THAI MARINADE Combine all the ingredients in a small food processor; process until almost smooth.
2. Place the salmon cutlets onto a shallow dish and pour over the Thai Marinade. Turn to coat the cutlets on both sides. Refrigerate for 30 mins.
3. Turn on Philips Avance Collection Smoke-less Indoor Grill HD6370/91, it should take about 1 min to heat up and be ready to cook. Cook the chillies for 2 to 3 mins on each side or until slightly charred and tender. Grill the salmon cutlets for 2 to 3 mins on each side or until cooked as desired.
