Coconut Lime Grilled Salmon With Mango Salad Recipe

About this recipe

A vibrant and refreshing pescatarian dinner featuring grilled salmon marinated in coconut milk and lime, served with a zesty mango and cucumber salad over steamed rice.

Ingredients

• 10 g Kaffir Lime Leaves (Makroot)
• 100 g Coriander Bunch (Kothimbir)
• 400 Ml Chaokoh Coconut Milk
• 200 g Organically Grown Raw Mango
• 250 g Organically Grown Green Capsicum
• 100 g Chukde Red Chilli Whole
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 2 Kg Jasmine Gold Thai Rice

Instructions

1. 1. Remove the spines from 4 lime leaves and shred them finely.
2. 2. Wash and finely chop 1 green capsicum, reserving some for later use.
3. 3. In a ceramic dish, combine the shredded lime leaves, chopped coriander roots, 1 finely chopped long red chili, and 165 ml coconut milk. Mix well to create a marinade.
4. 4. Add 4 salmon fillets to the marinade, ensuring they are well coated. Cover the dish and refrigerate for 30 minutes to marinate.
5. 5. While the salmon marinates, remove the seeds from the green capsicum and finely dice it. Place it in a bowl.
6. 6. Remove the cheeks from 1 mango, scoop out the flesh, and dice it. Add the diced mango to the bowl with the capsicum.
7. 7. Chop half of the reserved coriander sprigs and mix them into the mango and capsicum salad. Set aside.
8. 8. Preheat a barbecue plate or grill on high heat. Lightly grease the surface with 1 tablespoon of vegetable oil.
9. 9. Remove the salmon fillets from the marinade, allowing any excess to drip off. Place the fillets skin-side up on the hot grill and cook for 2-3 minutes, or until golden.
10. 10. Flip the salmon fillets and cook for an additional 2-3 minutes, or until cooked to your preferred level of doneness.
11. 11. Serve the grilled salmon over steamed rice, accompanied by the mango and capsicum salad. Garnish with the remaining coriander sprigs and serve with lime wedges on the side.