Coconut Salmon

A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2


  • 2 skinless salmon fillets
  • 1 shallot finley chopped
  • 3 garlic cloves chopped
  • 1 inch piece of ginger, peeled and grated
  • 1/2 tsp dried coriander
  • 2 cup mushrooms, sliced
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 2 fresh tomatoes, peeled
  • 1tbsp fish sauce
  • 1 lime
  • 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)


  1. In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
  2. Remove the salmon from the pan.
  3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
  4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
  5. Pour in the coconut milk and give it a quick stir.
  6. Put the salmon back in the pan along with the juice of half a lime.
  7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.



Simple Chickpea Curry

One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. Β I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy πŸ™‚

Serves 3

  • 1 can of chickpeas (drained)
  • 1/2 can of peeled plum tomatoes- chopped into pieces
  • Couple of handfuls of spinach
  • 3 cloves of garlic- chopped
  • 1tsp of grated fresh ginger
  • 1 shallot- chopped
  • 1/2 cup of coconut milk
  • Salt
  • Pepper
  • 1tsp of mild curry powder
  • 1/2 tsp cayenne pepper (you can add more if you’d like more spice)
  • Olive oil


  1. In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
  2. Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
  3. Add the spinach and cook down until wilted.
  4. Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
  5. Then leave the curry to infuse for 10-15 minutes- stir occasionally.
  6. Finally, remove from the heat and serve with rice.


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