Coconut & Lime Salmon

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: Prep time does not include marinating time of 30 minutes.
  • Remove spines from lime leaves and shred finely.
  • Wash and finely chop coriander roots, reserve coriander sprigs.
  • Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
  • Halve cucumbers lengthways.
  • Remove seeds with a teaspoon, finely dice and place in a bowl.
  • Remove cheeks from mango, scoop out flesh and dice.
  • Add to bowl with cucumber.
  • Chop half the reserved coriander sprigs& add to mango/cucumber mix.
  • Pre-heat a barbecue plate on high, then grease with oil.
  • Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
  • Turn & cook for 2-3 minutes or to your preference.
  • Serve salmon with steamed rice, cucumber salad and a lime wedge.
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