Coconut & Lime Salmon

A Thai style dressing to marinate your salmon, then cooked on the barbecue - with a cucumber/mango salad. Serve with steamed rice and a lime wedge. From my local supermarket summer entertaining recipes. Chicken breast fillets can also be substituted. Hubby is allergic to seafood, so this seems like a nice option for me us - salmon for me chicken for him! Note: Note: Prep time does not include marinating time of 30 minutes.

• Ready In: 20 mins
• Serves: 4

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.