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Chilli and coriander sauce with salmon

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Preparation information

  • about 20 minutes preparation
  • about 10 minutes cooking

Quantity

  • 4 serves

Ingredients

  • Main
  • 4 thick (about 175gr each) Atlantic salmon fillets (skin on)
  • Olive oil cooking spray
  • Salt
  • Black Pepper ground
  • 2 Lebanese cucumber, thinly sliced lengthways
  • 100gr baby Asian salad leaves
  • Chilli and coriander sauce
  • 4 long red chillies (about 80g), deseeded
  • 2 small red chillies, deseeded
  • ⅓ cup lime juice
  • 1 cup firmly packed coriander leaves
  • 2 tablespoon fish sauce
  • ¼ cup caster sugar

Preparation

To make chilli and coriander sauce, combine all ingredients in a food processor. Process until evenly chopped. Set aside.

Heat a large greased non stick frying pan or barbecue plate over medium heat. Spray salmon with oil and season with salt and pepper. Cook the salmon for 3 to 4 minutes until just cooked through (or cook to your liking depending on the thickness).

Serving

Toss cucumber and salad greens in a bowl. Serve salmon with salad and chilli and coriander sauce.