Salmon with coriander coconut crust
Updated: Apr 20
A well-prepared starter that convinces with its varied ingredients and the very exotic taste.
50 g fresh coriander
20 g fresh mint
40 g coconut flakes
juice of 1,5 limes
2 teaspoons sugar
1 teaspoon cumin seeds
3 tablespoons olive oil
2 salmon fillets à 100 - 120 g
With the exception of the fish, mix all the ingredients together and purée finely. Spread the mixture over the fish. Wrap the fish fillets individually in baking paper like a sweet and tie the ends tightly.
Place in the oven at 160 degrees for 12 - 15 minutes.
Serve with a small fresh salad.
This recipe originates from the wonderful cookbook of Meera Sodha "Original Indian", I have adapted it easily.