Spicy Vegetables & Smoked Salmon

This is basically a variant on a thai red curry.

2 Lightly smoked salmon fillets

1 medium onion

1 carrot

6 florets of broccoli

2 pak choi leaves

10 leaves of thai basil

6 quarters of preserved tomato

1 fish stock cube made up in 1/3 pint water

1 small jar of coconut cream.

rice wine

7 spice

lea & perrins

Cook Art Sea Salt & Asian Spices

Oil

Butter

Thai Rice

Take to sheets of tin foil, and drizzle a little oil on the centre of each. Place the salmon fillet on the oil, and place a very thin slice of butter on each fillet. Wrap the foil around the fillet to form a loose parcel and bake in the oven at 200 C for half an hour. Then take out, open the parcels, sprinkle a little of the Cook Art Salt on each fillet and put back in the oven for 10 more minutes.

Meanwhile...

Chop the onion and fry up until translucent, then add the tomatoes. Fry for another minute, then add enough rice wine to all but cover the onions. Splash in a little lea & perrins, and a little of the 7 spice. Cook until the wine has reduced down then add the stock. Cook for about 10 minutes.

Cook the rice according to the packet

10 minutes before the salmon is ready, add the creamed coconut, broccoli, basil and carrots. Cook hard to reduce down the sauce. 5 minutes before ready add the pak choi.

Serves 2.