Main Meals

Hot-smoked norwegian salmon dressed with chilli and lemongrass infused coconut milk

15 minutes
Wine/Spirit Pairing
Cape Point Sémillon 2006

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  • 1 cup coconut milk
  • ½ stalk lemon grass, finely grated
  • 1 x 3- cm piece ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely chopped, plus extra for garnishing
  • 450 g hot-smoked Norwegian salmon
  • 2 x 80 g packets watercress, rinsed
  • 80 g red salad onions, thinly sliced
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste

In a bowl, whisk together the coconut milk, lemon grass, ginger, garlic, chilli and lemon juice. Set aside to allow the flavours to infuse.
Arrange the hot-smoked salmon pieces on separate plates, each with a good handful of fresh watercress. Top with slivers of chilli and the salad onion. Add a good drizzle of the fragrant coconut-and-lemon-grass dressing, plus a little extra virgin olive oil, and season to taste.

Per serving: 1295.7 kJ, 24.6 g protein, 20.4 g fat, 4.5 g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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