Coconut Salmon

Coconut Salmon

Serves:4 Prep time: Cook time: Total time:


  • 3 tablespoons melted Coconut Oil
  • 1 tablespoon fish sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 4 x fresh salmon portions (about 150g
    each), pin-boned, skin on
  • 1 shallot, thinly sliced
  • ½ teaspoon arrowroot
  • ½ cup fresh orange juice
  • 1 red chilli, deseeded and finely sliced
  • ¼ cup fresh coriander leaves, roughly chopped
    • Method

      Combine 1 tablespoon Coconut Oil, fish sauce, paprika and cinnamon in a shallow dish. Add the salmon portions and turn to coat in the marinade. Cover and set aside for 10-15 minutes.

      Place 1 tablespoon Coconut Oil in a large frying pan over a medium-high heat. Remove salmon from marinade and place in hot pan, skin side down. Pan-fry for 3 minutes, turn and pan-fry for a further 1 minute. Transfer to a warm serving plate.

      Meanwhile, place the remaining Coconut Oil in a saucepan with the shallot and cook until soft. Add arrowroot and stir to combine. Pour in the orange juice and bring nearly to the boil. (Arrowroot shouldn’t be boiled or it will lose its thickening ability).

      Taste sauce and season before pouring over the salmon. Finish with the chilli and coriander leaves.

      Serve salmon with a salad of rocket, watercress or other green leaves, radicchio, radishes and orange segments dressed with a citrus dressing.

      Heilala Vanilla USA

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