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Salmon with coriander coconut crust

Updated: Apr 20



A well-prepared starter that convinces with its varied ingredients and the very exotic taste.


Ingredients:

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.




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