October 9, 2014
2 hrs 15 mins
2 hrs 25 mins
Parchment/greaseproof paper/tinfoil packet
- 2 salmon fillets, thawed
- 3/4 cup mango chunks (either fresh or frozen would work)
- 1/4 cup cilantro/parsley
- 1/2 cup tinned coconut milk
- 1/4 tsp ground ginger
- juice of 1 lime
1Rinse of the salmon filets and leave them to one side.
2Combine all of the other ingredients in a food processor or small bullet blender and blend until you have a paste.
3Take 1/3 of the marinade and put it in a container in the fridge.
4Put the other 2/3 of the marinade on the salmon, and slide it in the parchment packet.
5Drop the parchment packet in the crockpot, and cook on low for 2 hours and 15 minutes. Serve with the rest of the marinade as a sauce.
Submitted by Lindsey Reid
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.