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| Baked Salmon with Coconut, Chilli and Ginger |
Cook this Asian flavoured salmon a day ahead and serve chilled for a delicious, stress free lunch or dinner
Serves 6
Baked Salmon with Coconut, Chilli and Ginger 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. 1/2 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
Baked Salmon with Coconut, Chilli and Ginger recipe: Preheat the oven to 180C. 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. By then, the baked salmon with coconut is ready
