A REFRESHINGLY light coconut salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2

Ingredients

• 2 skinless salmon fillets
• 1 shallot finely chopped
• 3 garlic cloves chopped
• 1 inch piece of ginger, peeled and grated
• 1/2 tsp dried coriander
• 2 cup mushrooms, sliced
• 2 tbsp olive oil
• 165ml coconut milk
• 2 fresh tomatoes, peeled
• 1tbsp fish sauce
• 1 lime
• 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)

Method

1. In a pan, pour the olive oil and fry the salmon on medium-low heat for 2-3 minutes on each side.
2. Remove the salmon from the pan.
3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
5. Pour in the coconut milk and give it a quick stir.
6. Put the salmon back in the pan along with the juice of half a lime.
7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.

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