Method
- Preheat the oven to 180℃.
- Crumble and dissolve the stock cube in ¼ cup (60ml) boiling water in a large heat-proof jug. Zest and juice one lime. Add the coconut milk, curry paste, lime zest and juice to the stock and stir to combine.
- Cut the other lime into wedges and set aside.
- Put the capsicum, beans and salmon in a large, deep baking tray and pour over the stock mixture. Bake for 12–15 minutes, until the salmon is cooked to your liking and the vegetables are tender-crisp.
- Meanwhile, put the noodles in a heat-proof bowl and cover with boiling water. Soak for 2–3 minutes until al dente. Drain, then rinse under cold water and drain well.
- Scatter the coriander over the salmon and serve with noodles and the lime wedges.
Serving tip
Serve with steamed Asian greens like Chinese broccoli or bok choy.
Variations
Use a firm, white fish fillet such as barramundi, snapper or ling instead.
Cooking tips
When buying salmon from the local fishmonger, ask them to take the skin off for you.
Money-saving tips
Use frozen salmon fillets instead of fresh and simply thaw before use.
Storage tip
TO REFRIGERATE: Store in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tips
The skin of the salmon has a concentration of omega-3s and is a good source of vitamins D and B. If you would like to leave the skin on, pan fry the salmon, skin-side down, for 3–5 minutes before adding to the traybake for a crispy skin. Then reduce the oven cook time slightly to ensure it doesn’t overcook.
