Dish prepared by: Paisley Girl at Home
This dish includes some of my favourite flavours! I served with green beans (steamed and tossed in extra virgin olive oil and S&P) and basmati rice on the side. The dressing is also lovely spooned over rice.
4 - Salmon fillets cut in half
2 tbsp sesame oil
1 tsp sesame seeds (toasted, but not necessary)
3 tbsp shredded coconut
½ cup coconut milk
1-1/2 tbs brown sugar
2 tbsp fish sauce
2 limes juiced and zested + 2 additional limes, quartered for garnish
2 green chilis thinly sliced
2 spring onions, tops thinly sliced and bottoms cut into thin strips
1 large handful of Cilantro, washed & chopped (you can also use flat leaf parsley)
Basmati Rice and Green Beans on the side
Preheat oven to 450 degrees. Line a baking tray with parchment paper and place in oven to heat up while oven is warming. Carefully remove tray from oven. Place salmon on tray, brush with 1 tbs of sesame oil. Bake in oven 5-7 minutes.
While baking, combine the coconut milk, brown sugar, fish sauce, lime juice and zest in a small bowl.
Remove tray and carefully turn the salmon fillets. Brush with remaining sesame oil and sprinkle with the shredded coconut and sesame seeds. Bake for additional 5-7 minutes. Optional: for extra crunch and browning, turn oven to broil for additional 2 minutes.
Remove tray and sprinkle with the chilis, spring onions and cilantro. Serve dressing on the side (sprinkle some cilantro on this too!). Add lime wedges to serving plate.