A variation of a recipe from Gabriel Gate, this dish combines the wonderful Asian flavours of coconut, coriander, soy amd lime for a taste sensation. The saturated fat content of this dish is 7.99g - further reducable if you want to cut down the amount of coconut in the salsa.
Preheat the oven to 150C.
Cut the salmon into 2cm cubes.
Season the fish with pepper, and 2 tbsp olive oil and the sesame oil.
Steam the corn cobs for 3 minutes, leave to cool then remove the kernels from the cob.
Mix the lime juice, spring onion, coriander leaves, chilli, corn and coconut together in a bowl.
Heat the remaining olive oil in a non stick sauce pan and brown the salmon on all sides.
Tranfer fish to a greased oven dish and bake in the preheated oven for 5 minutes.
Serve the salmon over the salsa, drizzle soy sauce over the top and top with sesame seeds.
Serve with steamed bok choy.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2412 kj |
| Calories | 576 kcal |
| Fat | 35.9 g |
| Saturated Fat | 10.7 g |
| Total Carbohydrate | 15.6 g |
| Total Protein | 44.8 g |
| Fibre | 6.7 g |
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