Coconut salmon with passion island salsa

  • for 4 people
  • Takes 25 minutes to make, plus chilling
  • Easy
It's the Fruity Friday campaign for Cancer Research today, so get some of your five a day with this fruity dish.

Nutritional info per serving

Per serving: 654kcals, 50.6g fat (6.9g saturated), 36.3g protein, 22.9g carbs, 17.1g sugar, 0.9g salt

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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

(sh) 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


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.

From August 2007

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