Marry Berry Coriander Salmon with Lime is made with salmon fillets, cream cheese, Thai curry paste, lime, coriander, and sweet chilli sauce. This recipe creates a quick and flavorful salmon dish with a creamy, zesty topping. It takes about 25 minutes to prepare and serves 4.
Marry Berry Coriander Salmon with Lime Ingredients
- 4 salmon fillets, skin on
- 1 small lime, halved and thinly sliced
For the topping:
- 165g (5¼oz) full-fat cream cheese
- 1 egg yolk
- 2 tsp green or red Thai curry paste
- Finely grated zest of ½ lime
- 2 tbsp freshly chopped coriander
- 2 tsp sweet chilli sauce
How To Make Marry Berry Coriander Salmon with Lime
- Preheat Oven: Heat oven to 200°C/180°C Fan/Gas 6 and line a baking sheet with non-stick baking paper.
- Prepare Topping: Mix cream cheese, egg yolk, Thai curry paste, lime zest, coriander, and sweet chilli sauce in a bowl. Season with salt and pepper.
- Cut Pockets in Salmon: Place salmon fillets skin-side down. Cut a pocket through the center of each, leaving top and bottom attached. Season lightly.
- Fill Salmon: Spoon the topping mixture into each salmon pocket. Place 3 thin lime slices on top of each fillet.
- Bake Salmon: Arrange fillets on the baking sheet and bake for 12–15 minutes until opaque and just cooked through.
Recipe Tips
- Make Ahead: You can prepare the filled salmon up to 6 hours in advance; refrigerate until ready to bake.
- Thai Paste Options: Green curry paste is more herbal; red is warmer and spicier.
- Cream Cheese Alternative: Use low-fat cream cheese if preferred, but full-fat gives a richer texture.
- Use Trout Instead: This recipe works equally well with trout fillets.
- Do Not Overcook: Bake just until the salmon turns opaque and flakes easily.
What To Serve With Coriander Salmon
This zesty salmon pairs perfectly with jasmine rice, coconut rice, or roasted sweet potatoes. Add a side of steamed green beans or sugar snap peas for balance and color.
How To Store Coriander Salmon
Refrigerate: Store leftovers in an airtight container for up to 1 day. Reheat gently at low heat.
Freeze: Not suitable for freezing.
Coriander Salmon Nutrition Facts
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Sugar: 3g
- Protein: 35g
- Sodium: 580mg
FAQs
Can I use low-fat cream cheese?
Yes, though the topping may be slightly less creamy.
What’s the best Thai curry paste to use?
Green is herbal and fresh; red offers more warmth. Choose based on your flavor preference.
Can I use trout instead of salmon?
Absolutely, it works just as well.
Is this dish spicy?
Only mildly spicy. You can adjust by using less curry paste or omitting the chilli sauce.
How do I know when the salmon is done?
It should be opaque pink and flake easily with a fork.
Marry Berry Coriander Salmon with Lime
Description
Baked salmon fillets stuffed with a creamy Thai-spiced topping and finished with fresh lime for a fast, fragrant meal.
Ingredients
For the topping:
Instructions
- Preheat oven to 200°C; line a baking sheet.
- Mix topping ingredients in a small bowl; season well.
- Slice a pocket into each salmon fillet; season lightly.
- Fill each fillet with topping; top with lime slices.
- Bake 12–15 mins until salmon is just cooked.
Notes
- Prepare up to 6 hours ahead and refrigerate.
- Use trout as a delicious substitute.
- Avoid overcooking to retain juiciness.
- Choose curry paste based on desired spice level.