Yes I know, another coco-nutty recipe – I just can’t get enough of the stuff. This dish is a great way to change up your usual salmon repertoire.
1 cup coconut milk
small knob of ginger, roughly chopped
1 garlic clove, bruised
1 stick lemongrass (white part only), bruised
1 birdseye chilli, bruised
2 kaffir lime leaves, crushed
1 lime, juiced
1 tbs fish sauce
4 skinless salmon fillets (you could also use ocean trout if you prefer)
coconut oil spray
snow pea shoots and long red chilli, de-seeded and cut into thin strips to garnish
Pre heat your oven to 200C
Combine the coconut milk, ginger, garlic, lemongrass, chilli and lime leaves together in a large saucepan and carefully bring to a simmer over a medium heat. Remove from the heat and let the flavours infuse while you cook the salmon.
Line a small baking tray with baking paper and lightly spray it with coconut oil spray.
Place the salmon on the tray and lightly season with salt and pepper. Bake anywhere between 6-8 minutes or whenever the salmon is cooked to your liking. I like mine quite pink in the middle, but it’s entirely up to you.
Just before serving, strain the aromats from the coconut sauce and add the lime juice and the fish sauce & stir well to combine.
Plate up the salmon, drizzle with the coconut dressing and top with snow pea shoots and red chilli.