Salmon fillet with red peppercorn and lime potatoes

Clean lime greens and grate green skin. Squeeze out 1 lime. Rub potatoes until they are about 2 millimeters till almost at the bottom and put them on baking sheet. Sprinkle lime zest over it and sprinkle with a few drops of lime juice and 2 tablespoons of stir-fry oil. Generously grind salt and pepper. Clean red peppers and lemongrass and chop very finely. Chop coriander. In bowl pepper mix lemongrass, coriander, coconut and rest of oil well. Add salt to taste. Spread salmon fillets and spread red pepper mixture over them. Press firmly.

Preheat oven to 225 ºC or gas oven 5. Roast potatoes for approx. 30 minutes. Arrange the salmon fillets on the baking tray next to potatoes and let them cook until tender in about 10 minutes. Carefully prepare salmon fillets with pancake knife on preheated plates. Put potatoes next to them.