These Thai red salmon parcels seal in flavour as they cook, with the Thai red curry paste and butter melting into a glossy, aromatic sauce that keeps the fish tender. They’re brilliant for pescatarians on the barbecue, and just as easy to bake in the oven. Served with a crisp sweet chilli stringless flat bean slaw, this recipe is a vibrant, no‑fuss dish packed with colour, heat and freshness.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
4
M&S Caledonian Gold salmon fillets
4 tbsp
M&S Thai red curry paste
2 tbsp
M&S Remarksable Value salted butter
200 g
M&S stringless flat beans, cut into thirds
1/2 head
M&S Chinese leaf lettuce, thinly shredded
2
M&S Remarksable Value carrots, thinly sliced into batons
1
M&S Remarksable Value red pepper, thinly sliced into batons
100 ml
M&S mango and sweet chilli dipping sauce
2
limes
Nutrition per serving
Calories
338kcal
Fat
10.9 g
Saturates
4.6 g
Sugars
16.3 g
Salt
1929.6 mg
