This fragrant Thai Salmon is perfect for lunch or dinner. This little taste of the Orient is packed with omega-3 fatty acids to help maintain brain and heart health.

Serves 2
  • 1 tbsp. coconut oil
  • 4 spring onions, chopped into 2.5cm pieces
  • 2 garlic cloves, finely chopped
  • 5cm piece of fresh ginger, peeled and grated
  • 1 red chilli, deseeded and chopped
  • 1 stalk of lemongrass, chopped
  • 250ml vegetable stock
  • 2 salmon fillets
  • handful fresh coriander
  • 1 lime, sliced


  1. Heat the coconut oil in a pan and fry the garlic ginger and chilli for 3 minutes. Add the lemongrass and spring onions and cook for a further minute.
  2. Add the stock, bring to the boil and then simmer for 10 minutes.
  3. Add the salmon fillets and cook for around 8 minutes, over a low heat.
  4. Garnish the salmon on plates with the coriander and fresh lime.
  5. Serve with rice.

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