Coconut Chilli Salmon

    Coconut Chilli Salmon


    2 people made this

    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.

    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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Remove the salmon from the saucepan using a slotted spoon and set aside. Cover with foil to keep warm.
    4. Add the noodles to the saucepan and turn up the heat. Cooking according to pack instructions. Add the parsley, basil and pepper then stir .
    5. Divide the noodles between two plates and top with the salmon fillets.

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