Coconut and Lime Salmon

Serves 4

4 organic salmon fillets (or wild Atlantic salmon – much firmer and meatier)
1 can organic coconut milk
Juice of 3 organic limes
2 cloves grated garlic
2 cm root ginger grated (optional)
Handful fresh coriander
Teaspoon chopped red chillies ( or more or less to taste – always taste test chillies to see how hot they are first before adding willy nilly)
Tablespoon agave syrup
Seasoning

Pre heat the oven to 200 d C or fire up the BBQ

Then take the skin off your salmon ( or ask the fish counter to do this for you if you buy it from waitrose, tesco or sains).

Lay out the salmon on a baking tray dribbled with a dash of olive oil.

In a jug, combine the garlic, agave, lime juice, coconut milk, ginger and chillies. Season to taste and throw over the coriander.

Pour mixture over the salmon ensuring it is distributed evenly over the fillets and leave to marinate for 3-4 hours.

Cook either on the BBQ or in the oven, 200 d C for 10 minutes.

Serve immediately, or even cold later.