Salmon is a wonderful source of Omega 3 (both DHA and EPA) – which has been scientifically proven to help prevent heart disease, high blood pressure, arthritis, and depression. Omega 3’s (essential fatty acids) are essential for brain development and function (also important to pregnant women and the brain development of their babies). This Baked Salmon with Coconut and Ginger Crust is a recipe that I adapted from Dish magazine – it’s easy, quick and delicious!

INGREDIENTS:

• 4 fillets of salmon with skin on (preferably wild salmon, sustainably caught)

Topping

• 1 stem of lemongrass very finely diced (cut the top green stalk so you are just left with the white part of the stalk)
• 1 long red chilli, seeds removed and finely chopped
• 3 cloves of garlic, crushed
• 1 – 2 Tablespoons of fresh grated ginger
• 1 Tablespoon of Tamari (or soy sauce if you don’t have)
• 1 Tablespoons of Sesame Oil (I use Carwari extra virgin organic sesame – which will be available on the Nourishing hub – yummy)
• ½ Teaspoon of ground Turmeric – I often add a spoonful of fresh grated turmeric too (a wonderful anti-inflammatory and a lovely bright yellow colour)
• 2 Tablespoons of Maple Syrup (make sure it is 100% maple not the sugar filled version)
• 6-8 Tablespoons of long thread shredded coconut
• Small bunch of coriander (optional)

PROCEDURE:

1. Preheat the oven to 180 degrees
2. Place Salmon in a baking dish and ensure all bones have been removed

Topping

1. Place all ingredients except coconut in a bowl and combine well. Add coconut and coat it in the spice mix
2. Spoon the coconut mixture evenly on the Salmon fillets so it sits loosely on the top
3. Bake for 8-10 minutes or until the topping starts to turn a golden colour (time may vary depending on the size of the salmon fillets)
4. Transfer to a plate and garnish with chopped coriander