Coconut Dauphinoise with Zingy Citrus Salmon | One Pot One Portion Recipe | by Eleanor Wilkinson

Ingredients

• 1 small piece of ginger, finely grated
• 2 garlic cloves, finely grated
• 1/2 vegetable or chicken stock cube, crumbled
• 175ml coconut milk
• 1/2 lime
• 1 medium potato, sliced into 1/2 cm slices
• 1/2 small courgette, sliced into 1/2 cm slices
• 1 fillet of salmon
• Small handful of fresh coriander, finely chopped
• 1 spring onion, finely sliced
• Salt
• Black pepper