Coconut Salmon

A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2


  • 2 skinless salmon fillets
  • 1 shallot finley chopped
  • 3 garlic cloves chopped
  • 1 inch piece of ginger, peeled and grated
  • 1/2 tsp dried coriander
  • 2 cup mushrooms, sliced
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 2 fresh tomatoes, peeled
  • 1tbsp fish sauce
  • 1 lime
  • 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)


  1. In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
  2. Remove the salmon from the pan.
  3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
  4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
  5. Pour in the coconut milk and give it a quick stir.
  6. Put the salmon back in the pan along with the juice of half a lime.
  7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.