This is such a simple recipe to make and easy to adapt; If you dont like salmon you can sub for another type of filleted fish. If you dont like spicy food, then just alter the amount of paprika, chill and dijon mustard that you use. If you like onions – no problem, add as much as you like! It would be easy to make this recipe in the slow cooker, I would marinate it over night then cook on low for 6 – 8* hours  or cook on high for 4 hours*.

To slow cook, add all the marinade/ juices into the bowl with all the sauce ingredients and leave it to cook/ infuse. Keep an eye on it to check it wont burn and if the sauce reduces, add in an extra 1/2 cup of coconut milk 30 minutes before serving.

(*Check your manufacturer settings)

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Baked Salmon

Baked Salmon in a creamy dairy-free sauce, perfect served with sweet potato mash, roasted or steamed veg.

Course

Main Dish

Prep Time

5 Min

Cook Time

40 Min

Servings

Ingredients

• 2 Fillets salmon (or Other Fish)
• 2 Slices Lemon Optional - For Garnish

Marinade

• 2 Cloves garlic
• 1/2 Chilli
• 2 TBSP lemon juice
• 2-4 Kaffir Lime Leaves
• 1 TBSP extra virgin olive oil
• 1/4 Tsp Salt
• 1/2 Tsp Black pepper
• 1/2 Tsp Paprika
• 1/2 Small Red Onion

Sauce

• 400 ML Coconut milk
• 2 Cloves garlic
• 1 Tsp Dijon Mustard
• 1/4 Tsp Dill
• Pinch Salt
• Pinch Black pepper

Course Main Dish Prep Time 5 Min Cook Time 40 Min Servings Ingredients 2 Fillets salmon (or Other Fish) 2 Slices Lemon Optional - For Garnish Marinade 2 Cloves garlic 1/2 Chilli 2 TBSP lemon juice 2-4 Kaffir Lime Leaves 1 TBSP extra virgin olive oil 1/4 Tsp Salt 1/2 Tsp Black pepper 1/2 Tsp Paprika 1/2 Small Red Onion Sauce 400 ML Coconut milk 2 Cloves garlic 1 Tsp Dijon Mustard 1/4 Tsp Dill Pinch Salt Pinch Black pepper

Instructions

Marinate the Fish

1. In a bowl combine all of the marinade ingredients and give it a good stir.
2. Wash the fish with a little extra lemon juice and pat dry with a paper towel.
3. Place the washed fish into the bowl with the marinade (with the skin touching the bottom of the dish). Leave for as long as possible (over night is best)

Cook the Fish

1. When ready to cook, pre heat the oven to 190'
2. Place a large piece of foil into a glass dish (you may need to fold two pieces together). Place the fish in the middle of the foil and pour over the marinade - juices and all!
3. Carefully fold over the top of the foil making like a parcel (so the steam cooks the fish)
4. Cook for 40 minutes, checking every now and again. To keep moist you can use a small ladle or baster to gather up the juices and pour over the fish.
5. Start preparing the sauce when you have approx 10-12 minutes to go.
6. Once the fish is cooked you can serve with or without its juices.

Make the Sauce

1. (Pre heat an oven ring - high heat) Peel and crush 2 garlic cloves and add to a small pan.
2. Add coconut milk, Dijon mustard, dill and a dash of salt and pepper.
3. Place on the oven ring and heat until it bubbles, then lower the heat and cover with a lid. As the sauce heats it will thicken up a little.
4. Taste and add more salt and pepper if desired.
5. Serve on the side in a dish or poured over fish