1/4cupextra virgin olive oil(or macadamia nut or coconut oil)
1tbsptamari soy sauce
4salmon fillets
1/2cupfresh coriander
Salad To Serve
1long cucumberribboned
2bunchesbroccolini steamed
1/2 cup cherry tomatoeshalved
1tbsplime juice
1tsptamari soy sauce
Instructions
Pre-heat oven to 180'C.
In a blender pulse garlic, lemongrass, chilli, kaffir lime, spring onions with lime juice, olive oil and tamari to make a paste. Add extra olive oil if needed.
Place salmon fillets onto a lined baking tray. Pour over 3/4 of the marinade and spread over each salmon fillet.
Bake in oven for 12- 15 minutes or until salmon is cooked to liking and marinade has caramalised.
Meanwhile, prepare salad to serve. Arrange ribboned cucumber, broccolini and tomatoes onto a serving plate. Drizzle with lime juice and tamari.
Serve salmon fillets on top of prepared salad (or serve with your favourite sides).
Drizzle the remaining marinade over the salmon and salad to finish with extra flavour.
Garnish with fresh coriander.
Notes
You can also make this recipe using chicken breast instead of salmon fillets. To make this recipe soy free omit Tamari soy sauce and instead use coconut aminos.