Lemograss & Chilli Salmon

by noshnosh (follow)
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I am yet to find someone who doesn't adore this dish, so feel confident you will get a good response when making it! One serve provides your daily dose of nuts and healthy oils, but it tastes like such an indulgence you won't even think it could be good for you!

Quick, easy and certainly delivers. What more could you want?

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 2 servings

2 salmon fillets
2 tbsp coconut oil

2.5cm ginger, peeled and grated
1 red chilli, deseeded and chopped
2 tsp lemongrass paste
2 tbsp clear honey
1 lemon, juiced

to serve
60g cashew nuts
bunch coriander, roughly chopped

Coat the salmon fillets with the dressing ingredients and place in fridge to marinade (at least 1 hour ideally).

When ready to cook, heat the coconut oil in a pan over a high heat, and cook the salmon fillets for 5 mins on each side, or until golden and cooked through.

Serve with the coriander and cashew nuts tossed as a topping, with a side dish of your choosing. Here I have used (and generally choose to use) sweet potato as the flavours complement each other so perfectly.

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