• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over a high heat 
until tender, 12 minutes.
• Drain, return to saucepan with half the butter and stir to combine. Cover to 
keep warm and set aside.  

• While rice is cooking, finely chop garlic.
• Roughly chop tomato. 
• Thinly slice radish. 

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat.
• Pat salmon dry with paper towel and season on both sides with salt and 
pepper. When oil is hot, add salmon skin-side down and cook until just 
cooked through, 2-4 minutes each side. Transfer to a plate.
• SPICY! You may find the curry paste hot! Add less if you’re sensitive to heat. Return frying pan to a medium heat with remaining butter and a drizzle 
of olive oil. Cook ginger and lemongrass paste, garlic and mild Thai red 
curry paste until fragrant, 1 minute.
• Add coconut milk, the brown sugar and a splash of water. Cook until 
slightly thickened, 1-2 minutes. 

TIP: Patting skin dry helps the salmon crisp up in the pan! 

• In a medium bowl, combine mixed salad leaves, tomato, radish and a 
drizzle of white wine vinegar and olive oil. Season to taste.
• Divide butter rice between bowls. 
• Top with seared salmon and spoon over Thai red curry sauce. 
• Serve with tomato salad. Enjoy!