Grilled Coconut Salmon

Serves:

Ingredients

• 4 salmon cutlets
• 1 tspn sea salt
• 1 tspn freshly ground black pepper
• 1/4 cup coconut milk
• 1 tspn turmeric
• Light-flavoured oil, such as grapeseed
• Fresh cucumber and tomato salad
• 250g cherry tomatoes, diced
• 2 lebanese cucumber, diced
• 1 spanish onion, thinly sliced
• Small handful fresh mint leaves
• 2 tspn extra virgin olive oil
• 1 1/2 tbspn lime juice
• 1 tspn sugar
• Sea salt, to taste

Method

Season fish with salt and pepper.

In a small bowl, stir together the coconut milk and turmeric. Brush the coconut milk onto the fish, reserving the remaining milk.

Preheat a barbecue or char grill pan on high and brush lightly with oil.

Add the salmon and cook for 2 minutes each side (for medium) or until cooked to your liking, brushing a little more coconut milk onto the freshly grilled surfaces.

Assemble salad and dress.

Serving Suggestions

Note