Salmon is one of the most versatile fish to cook and is available worldwide. In this dish, the salmon is given a delicate yet flavorsome tastem and it is such an easy dish to prepare.
It can be served either as a starter or a main dish!
Ingredients:
- 6 medium pieces of salmon, filleted and skinned (or 8 small for a starter)
- 2 and ½ cm of root ginger, peeled and cut into very small, thin slices
- 2 large garlic cloves, peeled and cut into very small, thin slices
- 350g tomatoes, peeled and halved
- 1 fresh red chilli, deseeded and sliced very finely
- 1 red pepper, deseeded and sliced very finely
- 4-6 cardamom pods, roughly crushed
- 400ml tinned coconut milk
- Sea salt, to taste
- 2 large limes, juice only
Method:
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).
- Place the fish in a fairly shallow ovenproof dish with a lid (or foil to cover), into which they fit quite closely.
- Scatter the ginger, garlic, tomato, chilli and red pepper over and around the fish and the cardamom pods in between.
- Empty the coconut milk into a separate bowl, add a sprinkling of sea salt and gradually stir in the lime juice.
- Pour the mixture gently over and around the fish and cover the dish.
- Put the dish on the middle shelf of the oven and bake for 50 minutes, until the fish is lightly done.