Wednesday, 6 February 2013

Baked Salmon with Coconut Topping

The Asian flavours knock the socks off the salmon while the coconut adds a lovely crunch, serve it with a simple green salad.

Ingredients
  • 2 pieces of salmon, boned, skin on
  • sea salt & freshly ground pepper
Topping
  • 1 tbsp grated fresh ginger
  • 1 long chilli, seeds removed & finely chopped (I used a green one from my garden)
  • 3 cloves garlic, crushed
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp ground turmeric
  • 1 tbsp brown sugar
  • 4 tbsp coconut threads
Place all the ingredients in a bowl & mix, adding coconut in last and coating with the mixture.
 
To serve
  • fresh coriander
  • 1 spring onion, finely sliced
  • 1 long chilli, seeds removed & finely chopped
  • lime wedges
Method
  1. Preheat oven to 180oC.
  2. Remove pin bones from salmon. Placed on a lined baking tray & season.
  3. Spoon topping onto the salmon & spread evenly. Don't press it down firmly.
  4. Bake 8-10 minutes until just cooked and the top is golden.
  5. Cool slightly before scattering coriander, spring onion & chilli over the salmon & serve with lime wedges. Bon app├ętit! 

 

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