Mortar and Pestle
MAKO Black Steel 
Just as Delicious
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)
Preheat the oven to 180°C/360°F.
For the herb crust topping, combine all ingredients in a bowl. Mix well to distribute the sesame oil evenly.
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.
Just before serving, toss together the salad ingredients. Serve the salad with the baked salmon.
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