Name: Coconut Pancakes with Sticky Salmon
Cook time: 50 min
Yield: 4
Ingredients: For the marinade; 2 garlic cloves, crushed; 5cm/2in piece of fresh ginger, peeled and grated; 2 tbsp mirin; 75ml/3fl oz soy sauce; 2 tbsp runny honey; 1 tsp vegetable oil; 1 tsp toasted sesame oil; Squeeze of lime juice, plus more to serve; For the salmon; 4 skinless salmon fillets (around 500g/18oz), cut into 3cm chunks; For the pancakes; 3 tbsp desiccated coconut; 130g/4½oz plain white flour; 3 tbsp coconut flour; 2 tbsp caster sugar; ½ tsp sea salt; 1 large egg, lightly beaten; 200ml/7fl oz coconut milk; 1 tbsp coconut oil, melted and cooled, plus extra for frying; To serve; 2 tbsp toasted sesame seeds; 2 medium carrots, coarsely grated or spiralised; 1 medium cucumber, cut into ribbons with a peeler; Handful of micro herbs

VMG Recipes