Denise says:

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

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

Ingredients:

6 x 150g salmon fillets with skin

For the Marinade
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
200ml 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 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 the grill. Remove the salmon from the marinade and cook 5-7 minutes or until cooked. Discard the remaining marinade.

To serve the stylish way: Serve the salmon with the salsa and garnish with lime wedges.
Tagged in: Dinner Party, Salmon