Rukmini Iyer's One-tin Chilli, Coconut and Lime Salmon with Roasted Cherry Tomatoes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Sugar syrup is a cost-effective sweetener.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Squeeze the juice of about 2 limes into a bowl, using 3 if they are not very juicy.

Add 1 tablespoon of unsweetened desiccated coconut to the bowl.

Take the top off 1 red chili and add it to the bowl.

Add a decent bunch of mint leaves (leaves only) to the bowl.

Add 2 cloves of garlic and a little bit of salt to the bowl.

Blend the mixture until it is a rough, greenish-red rubble.

Halve the cherry tomatoes and place them in a tin.

Add pre-cut onions to the tin with a little bit of oil and a tiny bit more salt, then mix together.

Make space in the tin for the salmon fillets and place them in.

Divide the blended seasoning roughly between the two salmon fillets and pat it down with a spoon or fingers.

Dot any remaining seasoning over the rest of the vegetables in the tin.

Place the tin in the oven preheated to 180°C (356°F) for 20 to 25 minutes, adjusting for thinner fillets or desired doneness.

Remove the tin from the oven and scatter mint leaves over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens