Grilled salmon steaks with cabbage, mint and coconut

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By: Lauraine Jacobs | Sunday, March 25, 2012

4 salmon steaks

2tbsps soy sauce

2 tbsps hoisin sauce

Freshly ground black pepper

Preheat the oven to 170°C

Place the salmon in a roasting pan, and rub the surface of the salmon with the soy and hoisin sauce.

Cook for about 8 - 10 minutes until just cooked through.

Meanwhile prepare the vegetables:

½ Chinese or savoy cabbage

3 spring onions

2 tbsps light cooking oil

Salt and pepper

½ cup mint

½ cup coconut cream

Slice the cabbage, spring onions and mint leaves finely.

Heat the oil in a sauce pan and add the onions and cabbage, tossing continually until the cabbage just starts to wilt.

Add a little salt and pepper, and fold the mint and coconut through. Take off the heat immediately and serve a pile on each plate alongside the salmon steak.

Serves 4 with rice as a meal.

Lauraine Jacobs is the food writer for The Listener magazine

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