Give your friends a taste of the exotic with this typically tropical coconut salmon dish and mango, papaya and honey dressing.
Ingredients
- 2 garlic cloves, finely chopped
- 5cm fresh ginger, finely chopped
- 5 fresh kaffir lime leaves, finely chopped or the finely grated zest of 1 lime
- 1 mild red chilli, deseeded and finely chopped
- 1 tbsp caster sugar
- 1 tbsp Thai fish sauce (nam pla)
- 200ml carton coconut cream
- 4 x 150g salmon fillets with skin
- 2 limes, halved
For the salsa
- 1 mango, halved, stoned, peeled and diced
- 1/2 cucumber, diced
- 1 small papaya, peeled, halved, deseeded and diced
- 2 ripe avocados, halved, stoned, peeled and diced
- 1 mild red chilli, deseeded and finely chopped
- 1 small garlic clove, crushed
- 2 tbsp honey
- 2 tbsp extra-virgin olive oil
- Juice of 2 limes
- Juice of 1/2 orange
- 4 tbsp chopped fresh coriander
Method
- 1. Combine the garlic, ginger, lime leaves or lime zest, chilli, sugar, fish sauce and coconut cream in a large non-metallic bowl. Add the salmon and turn to coat in the marinade. Chill for up to 1 hour.
- 2. Meanwhile, mix all of the salsa ingredients in a medium bowl. Season to taste and set aside.
- 3. Preheat a griddle pan until hot or light a barbecue to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes each side, until cooked. Discard the remaining marinade.
- 4. Serve the salmon with the salsa, Tomato and sharon fruit salad (see recipe online) and the lime halves.
Nutritional info
Per serving: 654kcals, 50.6g fat (6.9g saturated), 36.3g protein, 22.9g carbs, 17.1g sugar, 0.9g salt