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Waitrose

Spicy Coconut Salmon

Serve the salmon with rice and greens. The spice rub has many other uses: blend with butter to melt on lamb chops or mix with yogurt as a barbecue marinade for chicken. Store it in a lidded glass jar.

Preparation time:
5 minutes
Cooking time:
5 minutes
Total time:
10 minutes 10 minutes
Serves:
 4

Ingredients

  • 3 tbsp Sweet paprika
  • 1 tbsp Ground coriander
  • 1 tsp Ground cinnamon
  • 1 tbsp Ground cumin
  • 10–12 Saffron threads, crumbled
  • 3 tsp Salt
  • 1 tbsp Soft brown sugar
  • ¼ tsp Cayenne pepper
  • 4 x 180g Skinless salmon fillets
  • ½ tsp Freshly ground black pepper
  • 60ml Coconut milk
  • 1 tbsp Sunflower oil

Method

  1. For the spice rub, mix together all the ingredients except the fish, coconut milk and oil.
  2. In a small bowl, stir together the coconut milk and 11/2 tbsp spice rub. (Leftover coconut milk can be frozen in ice cube trays, then sealed in plastic bags, ready to use in other recipes.) Brush the fish with the mixture, reserving the remainder
  3. Preheat a chargrill pan or frying pan; brush lightly with oil. Add the fillets; cook for 2 minutes on each side for medium, or until cooked to your liking. Once they are cooked, brush a little more coconut milk onto the freshly grilled surfaces. Serve at once.