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.