Ingredients
4 salmon cutlets
1 tspn sea salt
1 tspn freshly ground black pepper
¼ cup coconut milk
1 tspn turmeric
Light-flavoured oil
such as grapeseed
250g cherry tomatoes
diced
2 lebanese cucumber
diced
1 spanish onion
thinly sliced
1 small handful fresh mint leaves
2 tspn extra virgin olive oil
1 1/2 tbspn lime juice
1 tspn sugar
Sea salt
to taste
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 small bowl
- 1 barbecue
- 1 char grill pan
Instructions
- 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.
