A variation of a recipe from Gabriel Gate, this dish combines the wonderful Asian flavours of coconut, coriander, soy amd lime for a taste sensation. The saturated fat content of this dish is 7.99g - further reducable if you want to cut down the amount of coconut in the salsa.
800 grams thick salmon fillet, bones and skin removed
1 tsp cracked black pepper
3 tbsp olive oil
4 drops sesame oil
2 cobs sweetcorn
2 limes juiced
½ cup coriander leaves, chopped
1 red chilli finely chopped and deseeded
½ cup shredded coconut
3 tsp shoyu
2 tsp sesame seeds, roasted
4 spring onions cut into 1 cm pieces
2 bunches bok choy
Preheat the oven to 150C.
Steam the corn cobs for 3 minutes, leave to cool then remove the kernels from the cob.
Makes 4 servings
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