Our lemon Myrtle Coconut Chilli Sprinkles used as a coating on fresh salmon fillets turns a simple dish into something quite adventurous with these gorgeous tropical flavours. And it is perfectly matched with a drizzle of Chilli Ginger Wild Lime Sauce.
We've added a base of creamy potato and a light salad, but you can serve this with sides of vegetables .
4 salmon fillets
1/2 packet Lemon Myrtle Coconut Chilli Sprinkles
Olive oil to pan fry
Creamy potato mash for 4
Side salad or vegetables
Pour half the pack of Lemon Myrtle Coconut Chilli Sprinkles on a flat plate and shake to spread them evenly. This should enough to coat 4 fillets but if the fillets are large more may be needed.
Press the top of the fillet (skin on or off - it's your preference) into the Sprinkles until completely covered. Only one side needs to be coated. Place the fillets on a clean plate, cover and rest in the refrigerator for at least 30 minutes. This resting helps the coating adhere to the fish.
Heat the olive oil to hot and carefully place the fillets into the oil coated side down and cook for 5 minutes, pressing ever so gently with an eg flip to ensure the ends of the fish are cooked. Using tongs carefully lift and turn the salmon and cook the uncoated sides for about 2-3 minutes further. The fish should be pink with a slightly deeper pink centre.
Have a disc of creamy mash on each plate and place the salmon, coated side up, on top. Serve with whatever you fancy !