We are staying in an apartment in UK this week and good thing is that we can cook dinner ourselves which is much healthier, but the downside is I am not able to cook everything from scratch, I would not want to buy all these bottles of herbs and sauces and not able to finish them but have to throw them away.
Initially I wanted to make salmon teriyaki but the supermarket here does not have the teriyaki sauce and it’s not practical to make my own one from scratch so I had to come up with a Plan B:
Salmon & portabello mushrooms with Sainsbury’s green curry cooking sauce with a little tweak. I use portabello mushrooms because hardly find them in Switzerland.
The package said it was produced from South East Asia so I chose this and not the other brands. I have seared the salmon briefly and baked them together with the curry sauce. I wanted to do something different than to panfrying the salmon and pour the sauce on top.
- 2 fresh salmon filets (without skin)
- 2 portabella mushrooms
- 1 pack of Sainsbury’s Green Curry Sauce
- 1 lime, cut into half
- a small bunch of fresh coriander
- salt & black pepper
- Grapeseed oil (or other cooking oil)
- Preheat the oven to 230ºC.
- Wash the coriander and separate the stalks and leaves. Finely chopped the stalks.
- Cut the portabella mushrooms in thick slices.
- Wash the salmon briefly, pat dry with kitchen towels and season both sides with salt and freshly ground black pepper and set aside.
- Empty the green curry sauce into a saucepan, warm it up slowly and as it begins to boil, add in the coriander stalks and squeeze in the lime juice.
- Transfer the sauce into an oven proofed casserole container, cover and put in the oven for about 10 mins. The sauce will be boiling and evaporating a little bit to give a thicker sauce.
- In the meantime, cook the rice you like, I have chosen wild and brown rice here which it takes slightly longer to cook.
- Heat some cooking oil in a pan and pan seared the salmon, depending the thickness of your salmon, no longer than 30 secs on each other. Remove the salmon from the pan and lay on some kitchen towels to absorb the excess oil.
- Take the curry sauce out of the oven, and place the salmon into the sauce carefully, also put the mushrooms into the sauce.
- Place half of the coriander leaves on top of the sauce, put the cover back and put this in the oven for another 15 mins or so.
- When it is cooked, garnish the salmon curry with the rest of the coriander leaves.
- Serve immediately with rice and vegetables (suggestion: simply boil some spinach).
The reason why I cooked the salmon in the oven with the sauce but not on the stove was because I find the curry can immerse into the curry sauce even more evenly without over cooked the salmon. My hubby was very impressed with the results that the salmon filets tasted very smooth and moist inside.
It was an extremely healthy, delicious and budget meal, total cost not exceeding 8 quit for the two of us. If you need a quick fix dinner, do think about this option!