2 x 200g (7 oz) skinless salmon fillets
1 tbsp vegetable oil
1 cucumber, cut into bite-sized pieces
4 small Asian red shallots, cut into small wedges
¼ cup finely sliced spring onion (scallions)
1 cup mint leaves
juice of 1 lime
Brush the salmon fillets generously with Coconut Sweet Chilli. Season each fillet with a pinch of salt.
Heat the vegetable oil in a non-stick frying pan over medium-high heat. Cook the salmon fillets for 2-3 minutes each side (brush with a little extra Coconut Sweet Chilli as you cook them. To check for doneness, insert a metal skewer into the thickest part of the salmon from the side of the fillet. Leave for 2 seconds then touch the tip of the skewer to the top of your lip. If the skewer is cold, the salmon is not yet cooked. If it’s warm, the salmon will be medium-rare and if it’s hot, the salmon will be well done. When the salmon is done to your likely, transfer it to a plate.
Place the cucumber, shallots, spring onion and mint leaves in a large bowl. Flake the warm salmon into the bowl. Drizzle with 3 tbsp of Coconut Sweet Chilli and squeeze over the lime juice. Toss until just combined and serve.
- You can also use regular sweet chilli here instead.