Thai salmon skewers with edamame and quinoa

This is a little bit of a cheat recipe, as it uses shop bought thai curry paste. Luckily for me,  I live close to a massive asian supermarket and work near Chinatown, so I have access to some really good stuff quite easily. It’s also where I found the frozen edamame beans. If you can’t get hold of them, broad beans would work too.

Another cheat is to use pre-cooked quinoa pouches. I swear by them as it saves lots of time and effort and puts the microwave to good use for once!

I always thought that a curry paste might be too strong for fish, but salmon holds up really well and the flavour still comes through.  This recipe has everything going for it – it’s super healthy, super fresh and super tasty.

Serves 6

Thai salmon skewers with edamame and quinoa
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  • 700g salmon fillet
  • 3 tbsp thai green curry paste
  • 4 tsp fish sauce
  • juice and zest of 1 lime
  • 200g quinoa
  • 200g tenderstem broccoli
  • 250g frozen edamame beans, defrosted (soya beans)
  • large handful coriander, chopped


  1. Marinate the salmon for half an hour with the curry paste, fish sauce and half the lime juice.
  2. Cook the quinoa according to the packet instructions.
  3. Steam the broccoli for 4 mins, then add the beans and steam for a further 2 mins.
  4. Once cooked combine in a bowk with the quinoa, coriander, lime juice and zest.
  5. Thread the salmon onto skewers and grill for 10 mins on a high heat, turning occasionally until brown.
  6. Serve with the quinoa and a wedge of lime.