Baked Salmon with Coconut, Chilli and Ginger
Photography by 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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.