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Photo of Baked red curry salmon parcels by WW

Baked red curry salmon parcels

12
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Easy
A clever way to get all the flavours of a Thai red curry for fewer SmartPoints.

Ingredients

Tesco Microwaveable Jasmine Rice

½ pouch(es), cooked as per pack

Carrots, raw

40 g, peeled into thin ribbons using a vegetable peeler

Edamame Beans, cooked

40 g

Mange-tout

40 g

Salmon, raw

115 g

Sainsbury's Thai Red Curry Paste

5 g

0% fat natural Greek yogurt

20 g

Lime Juice, Fresh

1 tablespoons

Broccoli, raw

100 g, larger ones halved

Calorie controlled cooking spray

4 spray(s)

Soy Sauce

2 teaspoons

Spring Onions

1 medium, trimmed and finely sliced, to serve

Chilli, Green or Red

1 individual, deseeded and finely chopped, to serve

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put a 30cm square piece of baking paper on a baking tray.
  2. Microwave the rice to pack instructions then spoon into the centre of the baking paper square. Put the carrot, edamame and mangetout on top of the rice, then top with the salmon.
  3. In a small bowl, combine the curry paste and yogurt, then spoon the mixture over the salmon. Squeeze the lime juice around the sides of the salmon, then bring up the sides of the baking paper and seal to form a parcel.
  4. Scatter the broccoli florets around the parcel and mist with cooking spray. Roast for 20 minutes.
  5. Serve the broccoli and fish parcels with the soy sauce drizzled over and the spring onions and chilli scattered over the top.

Notes

This is an easy dish to scale up when you have more mouths to feed. Simply make as many parcels as you need.

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