https://www.lifestylefood.com.au/recipes/23396/coconut-and-chilli-grilled-salmon

LifestyleFOOD.com.au

This is an easy way to spice up a simple grilled salmon fillet. You can serve it with any sides you like, but one of my favourites is this easy cos lettuce and fennel salad.

Ingredients

  • Marion’s Kitchen Malaysian Spice Rub

  • 2 Tbsp vegetable or canola oil

  • 4 x 180g (about 6 oz) salmon fillets

  • Lime wedges to serve

  • Cos Lettuce & Fennel Salad

  • ¼ cup mayonnaise

  • 1 Tbsp lime juice

  • 1 Tbsp milk

  • 4 baby cos lettuce, washed and leaves separated

  • 1 baby fennel, trimmed, finely sliced

  • 4 Tbsp toasted pine nuts

Method

  • 1.

    Place ASIAN SPICE RUB, oil and salmon fillets in a large bowl. Mix until well combined. Cover and place in the fridge to marinate for at least 10 minutes.

  • 2.

    In the meantime, whisk mayonnaise, lime juice and milk in a bowl until well combined. Arrange cos lettuce leaves, fennel and pine nuts on serving plates.

  • 3.

    Heat a barbecue grill or non-stick frying pan over medium heat. Cook salmon for 3-4 minutes each side or until cooked to your liking. Transfer salmon to serving plates.

  • 4.

    Drizzle cos lettuce with mayonnaise dressing and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1348kj
  • Fat Total 110g
  • Saturated Fat 19g
  • Protein 82g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 572mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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