Coconut and Cashew Salmon

This salmon is easy to cook and very light.

If you don’t like the heavy food that is usually served during the festive season, or have eaten too much, this could be an ideal alternative. The tropical flavours of coconut, coriander and lime work perfectly with the tasty salmon.

The inclusion of cashew nuts in the crust means that there is a little bit of crunch to the texture. If you are allergic to nuts then you can leave these out or substitute with  breadcrumbs.

I think this dish works best when served with a green salad.

Ingredients – serves 2:

  • 2 portions salmon (about 230g/8 oz each), de-boned and skin removed
  • 1/2 cup fine dessicated coconut
  • 2 handfuls raw unsalted cashew nuts
  • 80g/3 oz butter, softened
  • small handful fresh coriander (stalks and leaves)
  • 1 tbsp lime juice
  • sprinkling of dried red chilli flakes
  • salad leaves of your choice, to serve

Method:

  • Heat your oven to 120C/100C fan forced/250F.
  • Rinse the salmon, trim if required and then pat dry with kitchen paper. Place on a baking tray which has been lined with baking paper.
  • Put the coconut and cashews into your food processor and blitz until the nuts are finely chopped.
  • Add the butter, coriander, lime juice and chilli flakes to the processor and blitz again until combined.
  • Top each piece of salmon with the coconut mixture.
  • Cook for 35 minutes, turning the baking tray half way through the cooking time.
  • Serve with your choice of salad.
  • Enjoy!

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3 Responses to Coconut and Cashew Salmon

  1. Looks delightful! Does the coconut get time to take on that delicious toasted coconut flavor?

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