Coconut Chilli Salmon
(2)
30 minutes
This is an ideal meal for a special occasion or as a midweek treat. Salmon fillets are poached in coconut milk flavoured with sweet chilli sauce and fresh herbs for a really simple but flavoursome meal for two.
gingerbiscuit
3 people made this
Ingredients
Serves: 2
- 3 tablespoons sweet chilli sauce
- 1 (400g) tin coconut milk
- 2 salmon fillets
- 3 medium sized mushrooms, finely sliced
- 2 spring onions, finely sliced
- 200g noodles
- 1/2 tablespoon fresh parsley, finely diced
- 1/2 tablespoon fresh basil, finely diced
- 1 pinch ground black pepper, to taste
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Mix the chilli sauce and the coconut milk together. Add to a large saucepan or wok and heat until it starts to boil. Reduce a simmer then add the salmon fillets and black pepper to taste.
- Simmer gently for 10 minutes splashing the coconut milk gently over the fillets. Add the mushrooms and spring onions simmer for a further 10 minutes or until the salmon is cooked through.
- Remove the salmon from the saucepan using a slotted spoon and set aside. Cover with foil to keep warm.
- Add the noodles to the saucepan and turn up the heat. Cooking according to pack instructions. Add the parsley, basil and pepper then stir .
- Divide the noodles between two plates and top with the salmon fillets.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
2
To be honest, I'm not very good at cooking but I made this one last night and I was so surprised that it came out so well and I loved it. It tasted creamy with a bit of a kick and was so quick and easy that I will certainly make it more often. - 01 May 2009 (Review from Allrecipes UK & Ireland)
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