zoom Spicy coconut salmon
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    Spicy Coconut Salmon

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    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


    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.

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    Cook’s tipLeftover coconut milk can be frozen in ice cube trays, then sealed in plastic bags, ready to use in other recipes. 


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