Seafood Mornay
★★★★★ 4.2 (58)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Green Chilli & Coconut Marinade
Roasted Salmon
Method
Green Chilli & Coconut Marinade
- We used the Breville Boss To Go blender to make this marinade.
- Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 cup)
Tips & Hints:
- To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.
Roasted Salmon
- Preheat oven to 200°C/180°C fan forced
- Cut 4 x 30cm sheets of baking paper. Place a piece of salmon into the centre of each sheet
- Top each with 2 tablespoons green chilli & coconut marinade. Fold paper to enclose fish. Transfer to a baking tray
- Roast for 12 minutes or until fish is just cooked through
- Serve with steamed greens, lime wedges, jasmine rice, coriander leaves and sliced red chilli
Green Chilli & Coconut Marinade
- We used the Breville Boss To Go blender to make this marinade.
- Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 cup)
Tips & Hints:
- To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.
Roasted Salmon
- Preheat oven to 200°C/180°C fan forced
- Cut 4 x 30cm sheets of baking paper. Place a piece of salmon into the centre of each sheet
- Top each with 2 tablespoons green chilli & coconut marinade. Fold paper to enclose fish. Transfer to a baking tray
- Roast for 12 minutes or until fish is just cooked through
- Serve with steamed greens, lime wedges, jasmine rice, coriander leaves and sliced red chilli
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