Coconut & Lime Salmon

10 Ingredients

Number of servings

4

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
165milliliter coconut milk
1tablespoons vegetable oil
3 cup steamed rice (to serve)
1 lime, cut into wedges (to serve)

Method

Step 1 of 3

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.

Step 2 of 3

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.

Step 3 of 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.