Fish Main

Coconut and lime salmon

Name: Coconut and lime salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 kaffir lime leaves; 1 bunch coriander with roots; 2 long red chillies, deseeded, finely chopped; 165ml can coconut milk; 4 salmon fillets; 2 Lebanese cucumber, peeled; 1 large mango; 1 tbs vegetable oil; Steamed rice and lime wedges, to serve

Rate now

15m

10m

Jump to recipe

by Fresh magazine

Oct 20, 2015

Ingredients (9)

4 kaffir lime leaves
1 bunch coriander with roots
2 long red chillies, deseeded, finely chopped
165ml can coconut milk
4 salmon fillets
2 Lebanese cucumber, peeled
1 large mango
1 tbs vegetable oil
Steamed rice and lime wedges, to serve

Method

1.

Remove spines from lime leaves and shred finely. Wash and finely chop coriander roots. Reserve coriander sprigs. Combine lime leaves, coriander roots, chilli 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 barbecue plate on high. Grease barbecue plate 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.