Ingredients:
4 cutlets of Salmon
¾ cup of coconut milk
275g of trimmed snow peas
275g cut cauliflower
3 teaspoons canola oil
Rice for 4

Procedure:
1. Preheat two teaspoons of oil in pan for a period of two minutes. Cook salmon cutlets for a period of one minute per side and then place cutlets into a bamboo steamer large enough to fit over a saucepan.

2. Add one teaspoon of oil with curry paste into a saucepan and cook for a period of one minute. Whilst stirring add the coconut milk and bring to simmer.

3. Place the steamer over the saucepan, seal and cook for a further four to five minutes. Test to see that the salmon is cooked by gently prodding with a fork, remove the salmon and cover with foil to keep warm.

4. To the pan add cauliflower and snow peas and stir for a period of two minutes over moderate heat.

5. Place salmon on a plate and spoon over paste. Serve with crisp vegetables and your favourite rice.