Coconut Salmon with Exotic Fruit Salsa

Preparation Time: 25 minutes plus 1 hour to marinate
Cooking Time: 10 minutes
Serves: 6 people

Every day healthy cooking is one of today's most debated food topics. Establishing good eating habits, with a balanced meal containing the required 5 a day fruit and vegetables is not always easy to achieve.

This recipe ticks all the boxes by using an oily fish and a salsa that provides a wide selection of exotic fruits with different nutritional value. I have used the coconut cream and the fish sauce from Kavannah, a new supplier of Asian Kosher products that is available in most kosher supermarkets.

Using the coconut cream only as a marinade gives the delicious taste of coconut without the fat.

Ingredients

• 6 x 150g salmon fillets with skin
• For the Marinade
  • 2 tablespoons olive oil – to fry
  • 2 garlic cloves – peeled and finely chopped
  • 5 fresh kaffir lime leaves – or zest of 1 lime
  • 1 mild red chilli – deseeded and finely chopped
  • Pinch of sugar
  • 1 tablespoon Kavannah Thai fish sauce
  • 200ml Kavannah coconut cream
  • 2 cm/ 1 inch fresh ginger – peeled and grated
• Garnish: 2 limes – cut into wedges
  
• For the Salsa
  • 1 mango, halved, stoned, peeled and diced
  • ½ cucumber – deseeded and diced
  • 1 small papaya peeled, halved, deseeded and diced
  • 1 red chilli – deseeded and finely chopped
  • 1 small garlic clove – crushed
  • 1 tablespoon honey
  • 2 ripe avocados- halved, stoned, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • Juice of ½ orange
  • 4 tablespoons fresh coriander

Method

1) Combine the garlic, ginger, lime leaves and or lime zest, chilli, sugar, fish sauce and coconut cream in a large non metallic bowl. Add the salmon and turn to coat in the marinade.

2) Chill for 1 hour.

3) Meanwhile mix all the salsa ingredients in a medium bowl. Season to taste and set aside.

4) Preheat a griddle pan or large frying pan with olive oil until hot to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes on each side or until cooked. Discard the remaining marinade.

To serve the stylish way: Serve the salmon with the salsa and garnish with lime wedges.

For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com