Coconut & Lime Salmon
Enjoy this fresh & tasty salmon dish with your friends & family
Ingredients
- 4 salmon fillets
- 2 red chillies, deseeded, finely chopped
- 1 bunch coriander (with roots)
- 2 Lebanese cucumbers, peeled
- 1 mango, remove cheeks, scoop ot flesh and dice
- 4 kaffir lime leaves
- 165ml coconut milk
- 1 tbs vegetable oil
- 3 cup steamed rice (to serve)
- 1 lime, cut into wedges (to serve)
Method
- Remove spines from lime leaves and shred finely. Wash and finely chop coriander roots. Reserve coriander sprigs. Combine lime leaves, coriander roots, chillies and coconut milk in a ceramic dish. Add salmon fillets and turn to coat. Cover and refrigerate for 30 minutes.
- Halve cucumbers lengthways. Remove seeds with a teaspoon. Finely dice cucumber and place into a bowl. Remove cheeks from mango, scoop out flesh and dice. Add mango to bowl with cucumber. Chop half the reserved coriander sprigs. Add to the mango and cucumber mixture.
- Preheat a BBQ plate on high and grease with oil. Remove salmon from marinade and cook skin-side up, on plate for 2-3 minutes or until golden. Turn and cook for 2-3 minutes or until cooked to your liking. Serve salmon with steamed rice, cucumber salad and a lime wedge.
