Baked Salmon with Coconut, Chilli and Ginger

, from Issue #45. August, 2015
Photography by Aaron McLean.
    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

    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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