⏰ ON THE TABLE IN 25 MINUTES
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat barbecue to high heat (about 400°F), lighting only one or two burners (in preparation for cooking over indirect heat). Place sheet of barbecue foil directly on grill over unlit burners.
In bowl, whisk miso paste with coconut cream, soy sauce, honey and lime juice. Brush salmon fillets with miso mixture. Place salmon on foil, close lid and cook until salmon flakes easily when tested with fork, 12 to 15 minutes. Serve over bed of cooked jasmine rice, sprinkle with chopped fresh cilantro, toasted sesame seeds and toasted coconut chips; drizzle with Coconut Lime Sauce.
Coconut Lime Sauce In large microwaveable measuring cup, stir 3/4 cup nonfat coconut milk with 2 tbsp yellow curry paste and juice of 1/2 lime. Microwave on high until sauce is heated through, 1 to 2 minutes. Stir until smooth. Makes about 1 cup.
TEST KITCHEN TIP
To obtain coconut cream for this recipe, open the 400 ml can of coconut milk you will use for the Coconut Lime Sauce. Scoop 2 tbsp of solid coconut cream, which is usually separated on top. Stir the remaining contents of the can before using it in the Coconut Lime Sauce.
Nutritional facts Per serving: about
- Iron 2 mg
- Fibre 0 g
- Sodium 975 mg
- Sugars 8 g
- Protein 28 g
- Calories 375
- Total fat 24 g
- Cholesterol 55 mg
- Saturated fat 12 g
- Total carbohydrate 11 g
