Two premium raw, skin-on salmon fillets ready to marinate in coconut cream, Thai red curry, fragrant lemongrass, zesty lime and fish sauce. Ready to pan-sear at home for beautifully crisp skin and tender, flaky salmon, this Thai-inspired seafood dish delivers a vibrant balance of creamy, citrusy and gently spiced flavours.
Ingredients
Ingredients for each individual product can be found on each individual product listing, as well as on product packaging.
Allergens
Allergens for each individual product can be found on each individual product listing, as well as on product packaging.
Nutritional information
Nutritional information for each menu item is available within their respective product listings. You can find these linked above in the description.
Pairs well with
Cooking Instructions
Stove Top
For Best Results Defrost completely in the refrigerator.
Remove the salmon fillets from their packaging and place them in the provided tray.
Pour the contents of the marinade sachet over the salmon and coat evenly. Marinate in the refrigerator for 30 minutes.
Remove any excess marinade from the skin. Heat a lightly oiled frying pan over medium-high heat.
Place the salmon skin-side down and cook for 4–5 minutes, pressing gently for the first 20 seconds to keep the skin flat.
Turn and cook for a further 3–4 minutes, or until the centre reaches 63°C.
Rest for 2 minutes before serving.
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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