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Spicy Coconut Salmon
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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.
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
½ tsp freshly ground black pepper
4 x 180g salmon fillets, skinned, from the fish counter
60ml coconut milk
1 tbsp sunflower oil
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 1½ tbsp spice rub. Brush the fish with the mixture, reserving the remainder.
3. Preheat a griddle pan or frying pan, brush lightly with oil and add the fillets. Cook for 2 minutes on each side for medium, or until done to your liking. Once the fillets are cooked, brush a little more coconut milk onto the freshly grilled surfaces. Serve at once with rice and a squeeze of lemon or lime if you like.
Cook’s tipLeftover coconut milk can be frozen in ice cube trays, then sealed in plastic bags, ready to use in other recipes.
Typical values per serving:
This recipe was first published in April 2016.