About this recipe:This recipe is exotic and original. It is also ready in no time, it is a perfect dish for a midweek supper. I often serve it with rice, but it would be very good with wild rice or rice pilaf.
4 salmon fillets or steaks
1 garlic clove, minced
1 teaspoon ginger paste (or ground ginger)
50g fresh coriander, leaves only
400ml coconut milk
salt and pepper to taste
100g plain flour
80g butter, cut into small pieces
40g desiccated coconut
1 teaspoon curry powder
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven on 180 C / Gas 4.
Place the salmon steaks in a baking dish, sprinkle with the garlic, ginger and coriander. Pour the coconut milk over. Season with salt and pepper.
In a bowl, rub togehter the flour, butter, coconut and curry powder until it looks like coarse crumbs. Season with salt and pepper.
Spread the crumble topping over the fish, bake in the oven for about 35 minutes, until salmon is cooked and the crumble is brown.