One Pot Baked Salmon with a Creamy Coconut Sauce

Ingredients

• 2-4 Fillets of Skin-On Huon Salmon
• 1 tbsp olive oil
• 2 spring onions, chopped
• 6cm piece ginger, grated
• 6 kaffir lime leaves, chopped
• 4 garlic cloves, minced
• 2 red chillis, seeds removed, diced
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1/2 tbsp turmeric powder
• 1 cup chopped coriander
• 1 cup vegetable stock
• 800g coconut cream
• 1/2 tsp salt
• 1 tsp pepper
• 2 limes, juiced
• Garnish with lime wedges & fresh coriander
• To serve cooked jasmine rice

Method

1. 1

   Prepare

   Pre-heat oven 180°C (fan-forced).
2. 2

   Bring to temperature

   Using a stove top to oven dish, add olive oil and heat to a medium temperature.
3. 3

   Add Fresh Ingredients

   Add spring onions, ginger, garlic, chilli and kaffir lime leaves, mix well. Sauté for 3 to 5 minutes, until soft.
4. 4

   Add Seasoning Mix

   Add salt, pepper, cumin, turmeric and coriander powder. Stir continuously for 2-3 minutes a dry paste forms and becomes fragrant.
5. 5

   Add Wet Ingredients

   Mix in vegetable stock and coconut cream, stir and bring to a light simmer. Cook for 5 minutes, then add lime juice to taste and chopped coriander. If required, season with additional salt and pepper.
6. 6

   Add Your Huon Salmon

   Place the salmon skin side down into the sauce and place dish into the oven and bake for 12 to 15 minutes.
7. 7

   Rest

   Remove from oven and rest for 2 minutes. Serve straight from the dish with jasmine rice. Garnish with extra fresh coriander and lime wedges.