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Massaman Lime Baked Salmon with Cauliflower Rice Salad

Servings 2
Cook Time 30 mins



  • 1 carrot, grated
  • ¼ head cauliflower, finely chopped or grated
  • ½ Tbsp soy sauce
  • 1 baby bok choy, thinly sliced


  • 250g salmon fillet, cut in half
  • ½ Tbsp massaman curry paste
  • ½ tsp honey
  • 1 tsp fish sauce
  • ½ lime, zested & juiced

Mung beans

  • ½ bunch coriander, leaves picked
  • 75g mung bean sprouts (¾ pack)
  • 2 Tbsp Thai dressing (see recipe below)


  • Preheat oven to 220°C (or 200°C fan bake). Set aside 2 pieces of foil, 20cm long in length.
  • Prep carrot and cauliflower and toss on a lined oven tray with soy sauce. Bake on lower oven rack for about 20 minutes, until tender. Prep bok choy and toss through roast veggies just before serving.
  • Pat salmon dry and remove any pin bones. Cut into 2 pieces and place each one in the center of each piece of foil. Whisk together curry paste, honey, fish sauce and lime juice and zest in a small bowl. Spoon evenly over each piece of salmon and rub to fully coat. Fold the foil over its self and fold down the edges to create 2 parcels. Place each parcel on an oven tray.
  • Bake parcels in oven for 8-10 minutes for medium rare (depending on thickness), or until cooked to your liking.
  • Prep coriander and toss in a small bowl with mung beans and Thai dressing.
  • Cauliflower rice with salmon. Pour juices from foil over salmon. Top with mung bean mixture and drizzle over any Thai dressing left in bowl.


Thai Dressing:
Place 3 tablespoons soy sauce, 3 tablespoons freshly squeezed lemon or lime juice, 1½ tablespoons sweet chilli sauce or runny honey, 2 teaspoons rice wine vinegar and ½ teaspoon sesame oil (optional) in a jar, screw lid on tight and shake to mix all ingredients together. Makes ½ cup. 
Calories: 412kcal