Ready Time: 32 mins
Preparation Time: 20 mins
Cooking Time: 12 mins
Serves: 4
Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.
Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends.
Ingredients
Green Chilli & Coconut Marinade
- 2 long green chillies, deseeded
- 3cm piece of ginger
- 1 cup coriander leaves
- 2 garlic cloved, peeled
- 2 tablespoons fresh lime juice
- 3/4 cup coconut cream
Asian Roasted Salmon
- 4 thick Atlantic salmon (skin on), boned
- 1/2 quantity green chilli & coconut marinade
- Steamed greens, lime wedges, jasmine rice, coriander leaves and sliced red chilli to serve.
Method
- Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 cup)
- Preheat oven to 200⁰C /180⁰ C fan forced.
- Cut 4 x 30cm sheets of baking paper. Place a piece of salmon into the centre of each sheet.
- Top each with 2 tablespoons green chilli & coconut marinade. Fold paper to enclose fish. Transfer to a baking tray.
- Roast for 12 minutes or until fish is just cooked through.
- Serve with steamed greens, lime wedges, jasmine rice, coriander leaves and sliced red chilli.
To freeze the marinade: pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.