Crispy salmon and coconut sauce

Name: Crispy salmon with a coconut, mint and coriander sauce
Yield: 6
Ingredients: Simply toasted coconut, for serving; Udon noodles, for serving; Salmon fillets, skin left on; Green chilli, seeds removed; Fresh ginger, minced; Fresh mint, large stalks removed; Fresh coriander, large stalks removed; fresh mint leaves; lime wedges, for serving; coconut milk; Limes, juiced; fish sauce; garlic cloves, roughly chopped

Serves:

6

Ingredients

Simply toasted coconut, for serving
Udon noodles, for serving
6 x 150 g Salmon fillets, skin left on
1 Green chilli, seeds removed
2 Tbsp Fresh ginger, minced
90 g Fresh mint, large stalks removed
90 g Fresh coriander, large stalks removed
To serve fresh mint leaves
lime wedges, for serving
400 ml coconut milk
2 Limes, juiced
3 tbsp fish sauce
6 garlic cloves, roughly chopped

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

For the sauce, place the herbs, ginger, garlic, fish sauce, lime juice and chilli in a food processor and blend to form a paste.
Slowly add the coconut milk to create a vibrant green sauce.
Heat a frying pan and add a splash of oil.
When very hot, add the salmon fillets skin side down, and cook for about 4 minutes. Turn the fillets and cook for a further 4 – 6 minutes until golden and crispy.
Transfer the sauce to a pan and heat through.
Serve the salmon with lime wedges and the warmed sauce and udon noodles, topped with the toasted coconut shavings and fresh mint leaves.

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