Baked Salmon with Coconut, Chilli and Ginger
Photography Aaron McLean.
Cook this Asian flavoured salmon a day ahead and serve chilled for a delicious, stress free lunch or dinner.
Serves: 6
INGREDIENTS
6 x 150 gram pieces of centre cut salmon, skin on
sea salt and freshly ground pepper
Topping
1 tablespoon grated fresh ginger
1 long red chilli, seeds removed and finely chopped
3 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon sesame oil
½ teaspoon ground turmeric
2 tablespoons brown sugar
6 tablespoons long thread coconut
To serve
fresh coriander
1 spring onion, thinly sliced
1 long red chilli, thinly sliced
lime wedges
METHOD
Preheat the oven to 180°C.
Remove the pin bones from the salmon using tweezers. Place the salmon on a lined baking tray and season with salt and pepper.
Topping: Place all the ingredients except the coconut in a bowl and combine well. Add the coconut and stir to coat in the spices.
Spoon the topping onto the salmon and spread evenly with a fork. Don’t press it down firmly.
Bake for 8-10 minutes until just cooked and the top is golden. Cooking time will depend on the thickness of the salmon.
Cool then carefully transfer to a flat plate. Cover and chill until ready to serve.
To serve: Scatter the coriander, spring onion and chilli over the salmon and serve with lime wedges.
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