8 pieces salmon file
4 tbs olive oil
8 cloves of garlic
1 piece ginger fresh (or powder)
2 yellow onions
2 dl crushed tomatoes
4 dl coconut milk
1/2 dl Coconut flakes
1/2 dl sesame seeds
Set the oven on 200 Degrees Celsius.
Roast the coconut flakes and sesame seeds and set aside.
Heat the oil in a frying pan. Crush the garlic and cut into small, small pieces. Shred the ginger and cut the onion in small pieces. Put it in the frying pan with the chili and fry until the onion is transparent. Stir in crushed tomatoes, coconut milk and coconut flakes and sesame seeds. Mix well and cook for a little while.
Place the salmon filéts in a baking tray and pour the sauce over. Add salt and pepper. Cover the tray with alumni foil so it is totally closed up.
Put it in the oven and bake for 25 minutes.
Cut the broccoli and cauliflowers to small bouquettes and slice the carrot in thin slices. Steam the vegetables but keep a little crunchiness.
Serve the salmon with the steamed vegetables.