1 portion Salmon (150g - skin on)
1/2 Gem lettuce (cut lengthwise )
1 tbsp Coconut oil
Sea salt and pepper
1 tbsp Coconut yogurt
1/4 cup Mint
1/4 cup Coriander
1 tsp Ground cumin
1 tsp Coconut sugar
1 Lime (juice & zest)
Place a non-stick frying pan on heat, and coat with the coconut oil.
Season your salmon fillet with salt and pepper, place carefully skin-side down into your hot pan. Cook for 5 to 6 minutes then turn. As you turn your fish place your gem lettuce half into the pan cut side down. Let it cook for another 4-5 minutes or until the fish is cooked through.
While the fish is cooking place all the sauce ingredients into a blender and blitz to a smooth pale green; taste and season if needed.
Let’s plate up – drizzle some of the sauce over a warm plate, place the salmon fillet and gem lettuce, with a squeeze of lemon juice and a touch of salt.