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Coconut Sweet Chilli Baked Salmon

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Bring fish to your midweek dish options with this gorgeous (and super simple) baked salmon. Panko breadcrumbs and my sweet chilli sauce coating give this a crunchy, spicy kick – all it needs is a simple salad on the side and you’ve got a healthy dinner in no time!

WATCH THIS RECIPE

COCONUT SWEET CHILLI BAKED SALMON

PREP TIME

5 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

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) 

Steps
Step 1

Preheat the oven to 180°C/360°F.

Step 2

For the herb crust topping, combine all ingredients in a bowl. Mix well to distribute the sesame oil evenly. 

Step 3

Line a baking tray with baking paper. Place the salmon fillets on the lined tray. Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Bake in the oven for 12 minutes or until cooked to your liking. 

Step 4

Just before serving, toss together the salad ingredients. Serve the salad with the baked salmon. 

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