Coconut & Lime Salmon

Name: Coconut & Lime Salmon
Ingredients: 4 kaffir lime leaves; 1 bunch coriander, with roots; 2 long red chilies, deseeded, finely chopped; 165 ml coconut milk; 4 salmon fillets; 2 lebanese cucumbers, peeled; 1 large mango; 1 tablespoon vegetable oil; steamed rice, to serve; lime wedge, to serve

10 ingredients

13 steps

Ingredients

4 kaffir lime leaves
1 bunch coriander, with roots
2 long red chilies, deseeded, finely chopped
165 ml coconut milk
4 salmon fillets
2 lebanese cucumbers, peeled
1 large mango
1 tablespoon vegetable oil
steamed rice, to serve
lime wedge, to serve

Directions

1

Note: Prep time does not include marinating time of 30 minutes.
2

Remove spines from lime leaves and shred finely.
3

Wash and finely chop coriander roots, reserve coriander sprigs.
4

Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
5

Halve cucumbers lengthways.
6

Remove seeds with a teaspoon, finely dice and place in a bowl.
7

Remove cheeks from mango, scoop out flesh and dice.
8

Add to bowl with cucumber.
9

Chop half the reserved coriander sprigs& add to mango/cucumber mix.
10

Pre-heat a barbecue plate on high, then grease with oil.
11

Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
12

Turn & cook for 2-3 minutes or to your preference.
13

Serve salmon with steamed rice, cucumber salad and a lime wedge.