- 2-3 salmon fillers
- 1 tbsp Thai red curry paste
- 1 tin coconut milk
- 1 egg
- 2 cups oats
- Bake the salmon fillets for 20-25 minutes on 200 degrees Celsius. Remove skin and flake with a fork.
- Add the Thai red curry paste. Gradually add the coconut milk. Add the raw egg and oats.
- Combine ingredients and spoon into a lightly oiled baking dish.
- Serve with rice, couscous or chips and salad.