4 x wild Salmon Fillets
1 small can of coconut milk (160ml)
1 tbsp of fresh dill, chopped
Salt & Pepper
Rind of 1 lemon, grated
Juice of 1/2 lemon
Place salmon fillets in an oven proof dish and season with salt, pepper and dill.
Grate the lemon rind over the fish.
In a bowl mix the lemon juice and coconut milk together and pour over salmon.
Place under a preheated medium grill for about 30 minutes until the fish is almost cooked through and the sauce is bubbling.
Alternatively cook in a preheated oven @ 180C for approx 25 minutes.
Let rest for 2/3 minutes before serving with or without the sauce.