Ingredients

4 salmon fillets, each about 200g (7oz), skinned
salt and freshly ground black pepper
For the marinade:
2tbsp reduced fat coconut milk
2 green chillies, deseeded and finely diced
2tbsp chopped coriander leaves
2 garlic cloves, peeled and crushed
2tsp finely grated fresh root ginger
juice of 1 lemon
100ml (31?2 fl oz) hot water

To garnish

lemon wedges coriander leaves

Preparation method

1 Line a steamer basket (that will hold the salmon in a single layer) with baking parchment. Make some tiny holes in the paper using a skewer, spacing them well apart. Rinse the salmon fillets and pat dry with kitchen paper.
2 Place all the marinade ingredients in a food processor and blend until fairly smooth. Transfer
to a bowl.
3 Lay the salmon fillets in the lined steamer basket and spoon the marinade on top. Season with salt and pepper. Bring an 8cm/3in depth of water to the boil in the bottom of the steamer, then position the basket in the top. Cover and steam for 12 – 14 minutes or
until the fish is just cooked through.
4 Carefully lift the fish from the steamer basket and place on warmed plates.
Serve garnished with lemon wedges and coriander leaves.