Coconut salmon and broccoli

So if you don’t know, I love coconut! I normally just shove it on top of porridge, yoghurt, avocado boats and all things sweet but I’ve never put it in savoury dishes until now! Oh and I’m so glad I did! The idea came across when I was looking through pictures of our holiday two years ago in Hawaii and then stalking the hashtag, north shore on Instagram as you do… and dreaming about shrimp trucks.. as you do! Anyway I came across coconut shrimp! Which I’m guessing is like the Hawaiian version of korma, minus the spice? Or thats what I’d expect it to be like anyway and wish.. and I’m now dreaming about.. sounds good eh?! Creamy sauce but maybe more fruity with prawns and rice and mango!!! Anyway it triggered the thought of fish and coconut and seen as salmon is one of my all time favourite fishes and pretty much tastes delicious whatever you try and do with it, I thought why not?? Pair it with a little good old broccoli for added iron and all things delicious, a little coriander and lime to kind of make this dish a bit Thai and super delicious and just to add another one of my favourite things to this already delicious dish, coriander! and there you have it! Super simple and all my favourite ingredients in one place! So basically my perfect al fresco summer evening dish! You need to try it!!

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Ingredients – Serve 4

x4 200g salmon fillets

1 egg

5 tbsp desiccated coconut

salt and pepper

1 tbsp coconut oil

1 large broccoli cut into florets

a handful of chopped coriander

1 lime zest and juice

3 large pinches of coconut flakes

Method

Preheat the oven to Gas mark 7.

Whisk the egg in a wide bowl until combined.

In another wide bowl/plate, pour in the coconut.

Dip each fillet in the egg, then the coconut until the salmon is coated in coconut and then place the coconut coasted fillets in a roasting tin.

Repeat with the remaining 3 fillets.

Season with salt and pepper.

Place the coconut coated salmon in the oven for 20-25 minutes/until the coconut is turning golden and the salmon is cooked through.

Meanwhile, toast the coconut flakes in a dry non stick pan over a medium heat until golden, pour into a dish and put to one side whilst you prepare the broccoli!

Steam the broccoli florets in the frying pan with a splash of water and with a lid on until softened.

Once softened, add the coconut oil, coriander and lime zest and fry for five minutes.

Place the lime and coriander broccoli on a plate with the coconut salmon.

Top with the toasted coconut flakes.

Enjoy,

Leitchy xx

 

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