A very healthy fresh meal, this salmon dish can be created as simple as the recipe suggests, or spice it up a bit by adding either a type of salsa or a fresh pineapple salad.

Put the crushed garlic, chopped lime rind and chopped coriander into a mixing bowl. Add the sweet chilli sauce, evaporated milk, coconut essence and fish sauce. Mix thoroughly and place the salmon marinade aside. Trim up your salmon cutlets and place them into a shallow dish and cover with the marinade. Refrigerate for at least 1 hr. Remove the salmon from the marinade and place in a hot pan. Spoon the marinade over the salmon and turn the cutlets till both sides are well coated. Cook over a moderate heat for approx. 6 to 7 minutes. Arrange some rocket leaf on each plate and place the cooked salmon cutlets on top. Garnish with some freshly chopped tomato flesh or your fresh herb of choice. My choice of herb for this would be fennel. Personally I think fennel adds a special flavor that complements freshly cooked salmon.

4 Atlantic salmon cutlets, bones taken out. Skin on.

Rocket leaves. As many or little as you want.

1 semi ripe tomato for garnish. Skinless and seedless

Rind of 1 lime

1 clove of crushed garlic

1 desert spoon of sweet chilli sauce

1 by 7 ounce can of evaporated milk

1 teaspoon of coconut essence

1 tablespoon of fish sauce

2 tablespoons of chopped coriander

Time to make 30mins 4 portions