Coconut and lime salmon Recipe

Delicious Recipe from Woolworths

Preparation time
10mins +marinating time
Cooking time:

Created by:


  • 4 kaffir lime leaves
  • 1 bunch coriander with roots
  • 2 long red chillies, deseeded, finely chopped
  • 165ml can coconut milk
  • 4 salmon fillets
  • 2 Lebanese cucumber, peeled
  • 1 large mango
  • 1 tbs vegetable oil
  • steamed rice and
  • lime wedges, to serve
  • Method:

    • Remove spines from lime leaves and shred finely. Wash and finely chop coriander roots. Reserve coriander sprigs. Combine lime leaves, coriander roots, chilli and coconut milk in a ceramic dish. Add salmon fillets and turn to coat. Cover and refrigerate for 30 minutes.

    • Halve cucumbers lengthways. Remove seeds with a teaspoon. Finely dice cucumber and place into a bowl. Remove cheeks from mango, scoop out flesh and dice. Add mango to bowl with cucumber. Chop half the reserved coriander sprigs. Add to the mango and cucumber mixture.
    • Preheat a barbecue plate on high. Grease barbecue plate with oil. Remove salmon from marinade and cook skin-side up, on plate for 2-3minutes or until golden. Turn and cook for 2-3 minutes or until cooked to your liking. Serve salmon with steamed rice, cucumber salad and a lime wedge.



    You could also use chicken breast fillets instead of the salmon fillets in this recipe. Cook for 10 minutes each side or until cooked through.

    Nutritional Information:

    Per Serve:

      40g protein, 17g fat (7.5g saturated fat), 14g carb, 3g dietary fibre, 1525 kJ (365 cals)

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