Teriyaki Salmon with Coconut‑Cilantro Chutney

Ingredients

• 2 pieces salmon fillets
• 3 tablespoons teriyaki sauce
• 1/4 cup coconut milk (full‑fat)
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil

Instructions

1. 1

   Pat the salmon fillets dry, season with salt and pepper, and brush each side with olive oil.

2. 2

   Preheat a grill or grill pan over medium‑high heat (about 5 minutes). Brush the fillets with teriyaki sauce and grill 4‑5 minutes per side, basting once more with sauce, until the fish flakes easily.

3. 3

   While the salmon cooks, combine coconut milk, cilantro, lime juice, and minced garlic in a small bowl; stir until smooth and season with a pinch of salt.

4. 4

   Remove the salmon from the grill, let rest 1 minute, then serve each fillet topped with a drizzle of the coconut‑cilantro chutney.