Coconut Salmon with Coconut-lime Dressing, sounds delicious doesn’t it. Just saying the words, takes me to a tropical island with no worries and no cares. Ok, I know it is just a imaginary island, but allow me the guilty pleasure.

Coconut Salmon with Coconut-lime Dressing is just perfect for the hot summer days and lazy holidays that we are awaiting with much excitement. The dressing you can make in advance, the salmon you can prep in advance, so there is very little to do other than pouring yourself a drink and relax.

Coconut Salmon with Coconut-lime Dressing Is like medicine – it just tastes better.

Salmon is expensive, I am aware of that, but other than meat, you can eat every morsel on your plate, no bones. To top that, salmon is packed with the good fats. Oily fish such as salmon, sardines, mackerel, tuna and trout are packed of omega-3 fatty acids and these are the good fats. Unlike the bad saturated fat you find in most meats. These fish varieties should be a staple of your diet is you want to follow a heart-healthy diet.

Why are Omega-3 Fatty Acids good for you?

– Omega-3 fatty acids are a type of fat the body cannot make on its own. They are an essential fat, which means they are needed to survive.

– It reduces the risk of cardiovascular disease.

–  Omega-3 fatty acids reduce risk of blood clots – omega-3 fatty acids prevent blood platelets from clumping together.

– It keeps the lining of the arteries smooth and free of damage that can lead to thick, hard arteries.

– The Omega-3 fatty acids raise the levels of the high-density lipoprotein (HDL/“good” cholesterol).

– It lowers your blood pressure.

In what other food can I find Omega-3 Fatty Acids?

Mackerel, Salmon, herring, trout, tuna, anchovies and sardines are all wonderful sources of this wonder nutrient. My latest fetish is a Panzanella salad. I feel so good when I eat it. The olive oil, anchovies and tomatoes are all so good for me and it tastes so good.

Coconut Salmon with Coconut-Lime Dressing

Ingredients

1 Salmon fillet

30 ml olive oil

Juice of 1 lime – zest the lime first and keep for the dressing

30 ml lemon BBQ spice

75 – 80 g fresh shredded coconut I like Woolworths Chilli and Lime Salt

Lime wedges to serve

For the coconut-lime dressing

250 ml coconut milk

30 ml mayonnaise

1 green chili

Zest of the lime

2 – 3 basil leaves

Method

Line a baking sheet with baking paper. Preheat the oven to 180 C. Cut the salmon fillet into 6 portions. Rub each portion with oil and a few drops of lime juice and then season with BBQ spice. Place the salmon on the baking sheet, skin side up. Place in the oven and bake for 5 minutes. Top each portion with the shredded coconut and bake for another 5 minutes or until the coconut is golden brown. Remove from the oven and serve with steamed jasmine rice and the coconut-lime dressing. I also added a simple avocado salad.

To make the dressing, place all the ingredients in a blender and mix.

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