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.