Baked Salmon with Crème Fraîche and Coconut

A RECIPE KINDLY SHARED BY AN UNCONVENTIONAL COOK, JEEVA JEYASEELAN. THIS IS A SIMPLE PREPARATION THAT IS PACKED FULL OF FLAVOUR, BUT STILL DELICATE. THE CRèME FRAîCHE, LIME JUICE AND COCONUT ALL TOGETHER FORM A DELICIOUS AND LIGHT SAUCE, AND WILL WORK WELL WITH ANY FISH, EITHER FILLETS OR AS WHOLE FISH FOR MORE PEOPLE.

SERVES 2 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES

FRESH

1 quantity Spiced Coconut and Crème Fraîche Marinade

2 salmon fillets

¼ wedge of lime

PANTRY/LARDER

2 large sheets (A4-sized) of baking paper

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Rub the marinade equally into the 2 pieces of salmon.

3. Place one salmon fillet on each baking paper square, then squeeze lime juice over each fish and finish off by sprinkling 2–3 teaspoons water over each fillet.

4. Bring up the sides of the paper and pinch together, then seal the edges tightly to form a loose parcel.

5. Place both salmon parcels on a baking tray and cook in the oven for 12–15 minutes depending on the thickness of your fillet.

NOTE: Open the parcels very carefully as the steam that will escape will be very hot.

Any leftovers can be made into mouth-watering fishcakes.