Make the stuffing. Trim the spring
onions and shred on the diagonal.
Halve the chilli lengthways and
scrape out the core and seeds. Cut
this and the ginger into needle-thin
strips. Crush the garlic.
Heat the oil in a wok, throw in the
onions, chilli, ginger and garlic and
stir fry over a medium to high heat
for 3-4 minutes until softened. Tip in the creamed coconut and stir
until it melts and thickens. Add the
prawns and toss until they turn pink
all over – about 2-3 minutes. Tip
into a bowl, season, stir and cool.
Prepare the salmon. Pull out any
pin bones from the flesh. Scrape
the blunt edge of a large knife
against the skin from tail to head to
remove any scales. Rinse under
cold running water and pat dry.
With a very sharp knife or scalpel,
score through the skin of one fillet
in criss-cross diagonal lines.
Cut a sheet of parchment to fit
the base of a roasting tray. Lay the
paper on a work surface with one
long side facing you. Cut four
pieces of string, 30cm in length,
and lay vertically at equal intervals
on the paper. Put the unscored fillet,
skin side down, across the string.
Spread the stuffing over the fillet,
pressing down the prawns. Top
with the scored fillet, skin side up.
Bring the string round the fish and
tie on top – position so you can cut
either side to give portions of equal
size. (The salmon can be made up
to this stage the day before and
kept, covered, in the fridge. Bring to
room temperature before roasting.)
Put the empty roasting tray in
the oven. Preheat the
oven to fan 220C/
gas 9. Lift the salmon
on the paper onto the
tray. Roast for 15-20
minutes. Open one
of the central slashes
with a knife to see if
the flesh is cooked.
Heat the lime or lemon juice, honey and soy sauce
in a small pan. Put the salmon on a
serving dish and splash over a little
sauce. Leave to rest for 5 minutes.
Garnish with chilli and spring onion
and serve with the remaining sauce.