g lime (juice and zest), plus extra wedges to serve
tbsp groundnut oil
g sachets of creamed coconut
g small bunch of fresh coriander
g skinless and boneless salmon fillets
tsp Country Range Crushed Chillies
tbsp Country Range Sesame Seeds, toasted
tbsp fresh ginger, grated
tbsp soy sauce
ml water
g pak choi, washed and quartered
g spring onions, halved on the diagonal
g Romano peppers, deseeded and quartered
g asparagus
1
Step 1
Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. Divide the mixture into 4 and press on top of the salmon fillets.
2
Step 2
Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
3
Step 3
In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
4
Step 4
Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.
Ingredients
50 g Country Range Pine Nuts, dry roasted
1 g slice white bread, crusts removed
1 g lime (juice and zest), plus extra wedges to serve