Salmon Green Thai Curry

4 x 200g salmon fillets, skin removed

1 tablespoon vegetable oil

200g Passage to Asia Green Thai Curry Simmer Sauce

270ml coconut milk

125g cherry tomatoes, cut in half if large

250g zucchini noodles

¾ cup (90g) frozen peas

Juice of a lime, plus extra wedges to serve

Fresh coriander to garnish

Steamed jasmine rice to serve

METHOD

1. Pat salmon fillets dry with paper towel and season with a little salt.
2. Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside.
3. Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles.
4. Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking.
5. Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges.