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Green Curry Salmon with Vermicelli


Green Curry Salmon with Vermicelli

Green Curry Salmon with Vermicelli is your next go-to recipe. Simply add succulent salmon fillets to our fragrant, ready-to-use Green Curry Sauce with Pea Eggplant & Mushrooms. We added vermicelli noodles, lime and herbs for an easy meal that is a delicious blend of Thai spices and creamy coconut.
Course Main Course
Cuisine Asian


Green Curry Salmon

  • 1 tbsp extra virgin olive oil
  • 2 x 200g salmon fillets
  • sea salt, to taste
  • 200g SIMON JOHNSON Green Curry Sauce with Pea Eggplant & Mushroom
  • 1 cup baby spinach

To Serve

  • 150g vermicelli noodles, soaked in boiling water
  • fresh coriander leaves, to garnish
  • green chilli, sliced
  • fresh lime cheeks
  • SIMON JOHNSON Fried Shallots


  • Heat olive oil in a large pan, over a moderate heat.
  • Add salmon fillets skin-side down, cook until crisp and the fillet begins to cook through.
  • Season fillet with salt and flip to sear the other side.
  • Add contents of green curry pouch to the pan, heat sauce until hot and salmon fillet is cooked through to your liking.
  • Turn off the heat, add baby spinach and allow it to wilt in the sauce.

To Serve

  • Add vermicelli to each bowl and top with a salmon fillet.
  • Garnish with greens, herbs and lime cheeks.
  • Spoon the green curry sauce over the top of the noodles and finish with fried shallots just prior to serving.
Keyword curry, easy, noodles, quick & easy, salmon, vermicelli


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