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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!