Red chilli, lime, coconut... these are not the ingredients you see me use very often. I used to shun Thai food because the above mentioned ingredients are so common in Thai cooking. Although I am now much more used to these flavours, and embrace the dishes they feature in, I still don't seem to cook with them much at home.
I happened to have a can of coconut milk at home so I started browsing for some ideas on how to combine it with salmon I was planning to cook for dinner that night. I found a perfect recipe that not only compared the two, but used limes which I also happened to have at home!
This is such a fragrant dish, and even if you're not a chilli person (and I'm not), I can guarantee you can handle the heat in this dish because the creaminess of the coconut milk takes away most of it, and leaves just enough to give it a bit of a kick. Served with jasmine rice this is a welcoming change for my kitchen 🙂
Prep: 35 mins
Cook: 55 mins
Yields: 2 servings
1Preheat oven to 180C. Place the salmon fillets in an oven dish and sprinkle over the chilli, ginger, garlic and cardamom.
2Whisk the coconut milk and the lime juice in a bowl and pour over the fish. Cook for 20-30 minutes or until the fish has cooked through.
3Serve the fish with jasmine rice, spoon over some of the coconut sauce and sprinkle with coconut and lime zest. Serve with an extra lime wedge.
Credit to http://www.scandifoodie.blogspot.com.au/