Ingredients

• 1 tbsp sunflower oil

  3 shallots, minced

  2 garlic cloves, minced

  1 tbsp lemongrass (use the tender, inner leaves)

  3 ripe tomatoes, seeded and diced

  150ml tomato passata

  225ml coconut milk, fresh or canned

  1 tbsp LittlePod vanilla extract

  6 salmon fillets

  Fine sea salt and freshly-ground white pepper

  1 tsp curry powder

  1 lime, halved (cut one half into six thin slices and use the remainder for juice)

  12 coriander leaves

  540g cooked white rice

Method

1. Warm the oil in a saucepan over a medium heat and add the shallots, garlic and lemongrass.
2. Cook until tender and softened, but do not allow it to colour. Add the tomatoes, passata, coconut milk and vanilla extract, and simmer until the tomatoes release their juices and are soft.
3. Place the tomato mixture into a casserole or baking dish that is large enough to accommodate all the salmon fillets in a single layer.
4. Generously season each fillet with salt, pepper and a pinch of curry powder.
5. Place the salmon in the casserole dish and top each fillet with a slice of lime and coriander leaves.
6. Bake in the oven for 7-8 minutes.

To serve:

1. Spoon the tomato mixture onto six warmed plates and top each one with a salmon fillet.
2. Squeeze lime juice over each plate, garnish with spring onions and serve with rice on the side.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.