Coconut salmon


4 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

2cm ginger, thinly sliced

1/2 can of organic coconut milk

Juice of one lime

1 small red chilli, seeds removed, chopped finely

2 salmon fillets

Coriander and lime juice, to serve


Heat a cast iron skillet over medium head and add oil and onion. Cook, stirring occasionally for 2 minutes or until softened. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in lime juice.

When the mixture has thickened and is bubbling, add the chilli and salmon fillets, skin side up.

Cook for approximately 4 minutes and then gently flip the salmon and cook for a further 2 minutes.

When the salmon is done, garnish with coriander and lime on the side.

Serve with rice and steamed greens or a hearty salad.

Serves 2

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