Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Thai-poached salmon recipe

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Ready in 15 minutes

125g long grain rice
1 tbsp Thai red or green curry paste
200ml carton of coconut cream
2 skinless salmon fillets
A good handful of trimmed fine green beans
Handful of fresh coriander leaves

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1. Cook rice according to the packet instructions.
2. Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds. Gradually stir in a coconut cream and bring to a simmer. Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
3. Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
4. Stir some fresh coriander leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with coriander and serve with the cooked rice.

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