4 x 200g (7 oz) skinless salmon fillets
½ cup Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy)
sea salt
Herb crust topping:
1 cup panko breadcrumbs
2 tbsp finely chopped coriander (cilantro)
2 tbsp finely sliced spring onion (scallions)
½ tsp sea salt
1 tbsp sesame oil
Coconut sweet chilli salad:
4 cups mixed salad greens
1 cucumber, sliced
¼ red onion, finely sliced
3 tbsp Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy)
So delicious, healthy, quick dinner for busy mum
I’m a school teacher so by the time I finish work and pick up kids and go home I don’t have much time for dinner. My whole family absolutely loves this recipe. It is so delicious and quick to make. I don’t like coriander so I use parsley instead. Thank you for this amazing recipe