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    Organic Salmon Fillets with Coconut and Lemon Grass

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    Organic Salmon Fillets with Coconut and Lemon Grass

    This recipe uses fresh, organic salmon fillets farmed in the waters off the Orkney and Shetland Islands, Scotland. The salmon is reared to standards certified by the Soil Association.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 1 stalk fresh lemon grass, outer leaves removed
    • 200g pack Waitrose Organic Spinach
    • 1-2cm piece fresh root ginger, peeled and grated
    • 2 cloves garlic, crushed
    • 6 Waitrose Organic Salmon Fillets, each weighing approximately 200g (from the service counter)
    • ½ x 400ml can Bart Spices Organic Coconut Milk
    • 2 tbsp lime juice
    • 1 tbsp light muscovado sugar
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Cut the lemon grass lengthways into 4, then chop finely. Place the spinach in a large pan with 1 tbsp cold water, cover with a lid and gently heat for 2-3 minutes until wilted. Thoroughly drain the spinach to remove any water. Chop it roughly then mix in the lemon grass, ginger, garlic and seasoning.
    2. Cut a salmon fillet in half vertically through the centre. Sandwich the 2 pieces together with a sixth of the spinach mixture. Tie kitchen string around the salmon to secure the fillets and stuffing in the centre. Place in a shallow, ovenproof dish and repeat with the remaining salmon fillets.
    3. Add the coconut milk, lime juice, sugar and seasoning and bake for 20-25 minutes until the fish is cooked through. Transfer the salmon to warmed serving plates. Discard the string, spoon over the sauce and serve with Thai fragrant rice and steamed sugar snap peas.

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    Cook's tips

    The salmon can be prepared 2-3 hours in advance to the end of step 2 and chilled in the fridge until ready to cook. Add the coconut, lime juice and sugar just before baking


    Average user rating

    5 stars