Coconut and lime salmon Recipe
Delicious Recipe from Woolworths
- Preparation time
- 10mins +marinating time
- Cooking time:
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.
40g protein, 17g fat (7.5g saturated fat), 14g carb, 3g dietary fibre, 1525 kJ (365 cals)
Share this page on :