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Mix the coconut cream and the curry paste together and use to coat the salmon fillets. Leave to marinate for at least 1 hour, or preferably overnight.
When ready to cook, remove the salmon from the marinade and shake off the excess. Heat the barbecue and then cook on a hot plate or in a fish grill for about 10 minutes, turning once, or in a frying pan for the same length of time. Transfer the marinade to a saucepan and heat through until bubbling. Serve the marinade spooned over the salmon, with lime wedges on the side.
- 2 x 200ml cartons coconut cream
- 2tbsp Red Thai curry paste
- 4 salmon fillets
- lime wedges, to serve
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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