Coconut Nectar Glazed Salmon with Coconut Sauce

A culinary creation that promises pure indulgence, salmon caramelised to perfection meets the velvety taste of coconut milk sauce on a plate. It is an elegant take on a dinner favourite you simply must try!


Adjust Servings
4 tablespoons Naturel Coconut Nectar
1 clove garlic, peeled
1 5cm piece of ginger, peeled
1/2 teaspoon salt
2 salmon fillets
Julienned lime leaves, to garnish
Coconut Sauce:
250ml coconut cream
1 stalk lemongrass, bruised
4 lime leaves
4-5 slices ginger
Salt, to season


Follow these steps:
- Grate the ginger and garlic into a small bowl, then add the Coconut Nectar and salt, and stir to combine.
- Pat the salmon fillets dry, and place in an airfryer basket. Pour the Coconut Nectar glaze onto the salmon fillets, spreading to cover completely.
- Set the airfryer to 190C and cook for 8-10 minutes, until golden brown and cooked through.
- While the salmon is cooking, heat the coconut cream with the lemongrass, lime leaves, ginger and salt over low heat. Simmer gently for 8-10 minutes, adding a splash of water if it gets too thick.
- Spoon the coconut sauce onto a plate, and top with the salmon fillets. Top with some julienned lime leaves and serve.