Coconut & Lime Salmon - cooking recipe

Ingredients

4 kaffir lime leaves
1 bunch coriander, with roots
2 long red chilies, deseeded, finely chopped
165 ml coconut milk
4 salmon fillets
2 lebanese cucumbers, peeled
1 large mango
1 tablespoon vegetable oil
steamed rice, to serve
lime wedge, to serve

Preparation

Note: Prep time does not include marinating time of 30 minutes.
Remove spines from lime leaves and shred finely.
Wash and finely chop coriander roots, reserve coriander sprigs.
Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
Halve cucumbers lengthways.
Remove seeds with a teaspoon, finely dice and place in a bowl.
Remove cheeks from mango, scoop out flesh and dice.
Add to bowl with cucumber.
Chop half the reserved coriander sprigs& add to mango/cucumber mix.
Pre-heat a barbecue plate on high, then grease with oil.
Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
Turn & cook for 2-3 minutes or to your preference.
Serve salmon with steamed rice, cucumber salad and a lime wedge.