Chilli, Coconut & Lime Salmon With Roasted Cherry Tomatoes

Once you’ve tried this South Indian seasoning – blitzed coconut, chilli, mint, garlic and lime – you’ll be putting it on absolutely everything: white fish, chicken, paneer, roasted veg... Here it seasons a salmon and cherry tomato traybake, forming a crust for the salmon and a wonderful flavouring for the roasted tomatoes and onions. A nice quick one-dish supper.

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Serves
2
Total Time
35 Minutes
Ingredients
4 tbsp of desiccated coconut
1 fresh red chilli
Handful of mint leaves, plus extra to serve
2 cloves of garlic
Juice of 2 limes
1 red onion, thinly sliced
250g of vine cherry tomatoes, halved
2 sustainable salmon fillets
2 tbsp of neutral or olive oil
1 tsp of sea salt flakes
Method
Step 1
Pre-heat the oven to 180°C Fan/200°C/Gas 6.
Step 2
Tip the coconut, chilli, mint leaves, garlic, lime juice, 1 tablespoon of the oil and the sea salt into a spice grinder or high-speed blender/Nutribullet and blitz roughly until the chilli looks evenly incorporated through the coconut (you’ll have a reddish, greenish rubble).
Step 3
Mix the sliced onion and cherry tomatoes in a medium roasting tin along with the remaining oil. Make space for the 2 salmon fillets, place them in the tin skin side down, then pat a tablespoon of the coconut-chilli mixture evenly over each fillet. Scatter the remaining mixture over the onions and tomatoes.
Step 4
Transfer to the oven to roast for 20-25 minutes until the salmon is cooked through. Scatter with mint leaves and serve hot, with rice alongside if you wish.

NOTES: You can substitute the salmon for cod, haddock or another firm-fleshed white fish – it’ll take about the same time to cook. To carb it up in the same tin, start by roasting off cubed sweet potato with a little olive oil and salt in your roasting tin for 30 minutes, before continuing with the recipe as above.

Extracted from: India Express – Fresh and Delicious Recipes for Every Day 
By Rukmini Iyer. Published by Square Peg £22. Photography by David Loftus

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