Coconut & Lime Salmon

Coconut Lime Salmon

Enjoy this fresh & tasty salmon dish with your friends & family


  • 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)
View Method Coconut & Lime Salmon


  1. 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.
  2. 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.
  3. 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.
View Ingredients Coconut & Lime Salmon
View Method Coconut & Lime Salmon
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