Creamy Coconut Lime Salmon. Take your dinner to the next level with this lip-smacking combo of coconut, lime and salmon made rich with hints of curry powder and ground all spice. Bursting with flavors, it’s the most delicious way to get cosy at home with a side of sautéed sugar snap peas, rice, naan or parathas.
Grilled salmon. Baked salmon. This nutritious fish is undoubtedly a super star on your dinner table, but have you ever tried it with a beautifully delicious sauce highlighting coconut, lime and spice flavors? Trust me, it’s the 10 minute magic sauce guaranteed to refresh your dining experience at home.
How to make this gorgeous creamy coconut lime salmon
Start with browning the salmon. To do this, heat up a little oil, and place the salmon skin side down. Wait until the skin gets really crispy and then flip it over to fry the other side. When browned, transfer them to a plate. Using coconut oil in this dish definitely makes the coconut flavor more intense but olive oil also works perfectly.
Next up, the magic coconut lime sauce. The beautiful flavors of coconut milk and lime works magic in this recipe. To make the sauce, first, fry up some onions followed by sautéing ginger and garlic. To amp up the flavor, you’ll need to add a little curry powder and ground all spice. The powdered spices undoubtedly make this creamy coconut lime sauce super flavorful.
Now, pour in a can of coconut milk. Thick or light - it’s your choice. Let this mixture simmer for about 5 minutes. When coconut milk is simmering on the stove top, grate the zest of a lime and squeeze out the juice. Add this to the simmering sauce. To complete the picture, you’ll also need to add some chopped parsley (or even basil), and season with salt and pepper. At this stage, salmon also goes back into the pan. Simmer until cooked through.
My favorite way to serve this creamy coconut salmon? With sauteed sugar snap peas. Sauté them in a little oil, season and sprinkle with white sesame seeds. Done. Perfectly healthy and delicious!
Enjoy with a side of white or brown rice, or even naan. I also love to add a few final touches of color to this dish with dried red chili flakes and chopped parsley.
More Salmon Recipes:
Creamy Coconut Lime Salmon | Video
Ingredients
- 4 salmon fillets around 150g each (with skin or skinless)
- 2 tablespoons oil coconut oil preferred
- ½ cup chopped onions
- 1 garlic clove minced
- 1 inch ginger minced
- 1 teaspoon ground all spice
- 1 teaspoon curry powder
- 1 can 400ml coconut milk
- ½ teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Parsley leaves to garnish
- Dried red chili flakes red pepper flakes, to garnish
- Lime wedges to garnish
- Sauteed sugar snap peas to serve (recipe in ‘notes’ section)
Instructions
- Place salmon fillets on a tray. Pat dry with a paper towel. Season with salt and pepper. Flip them over and season the other side. Set aside.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Place salmon skin side down and cook for 2-3 minutes or until the skin turns crispy and brown. Flip them over and cook the other side for 2-3 minutes. Remove from pan.
- To the same pan, add 1 tablespoon oil. When oil is hot, add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger and garlic. Sauté, stirring, for 1 minute or until fragrant.
- Add ground all spice and curry powder. Sauté, stirring, for a minute or until aromatic. Pour in coconut milk. Bring to the boil. Simmer for 5 minutes or until slightly thickened.
- Add lime zest, lime juice and chopped parsley leaves. Stir to combine. Season with salt and pepper. Return salmon fillets to the pan. Cook for a further 2 minutes or until salmon is cooked through.
- Garnish with parsley leaves, dried red chili flakes and lime wedges.Serve immediately with sautéed sugar snap peas, white or brown rice, or naan.
Video
Notes
Nutrition
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Anna says
OMG so flavorful and aromatic--my husband came from upstairs wanting to know what smelled so good! I made shishito peppers on the side, since I didn't have sugar snap peas. The rest of the recipe I followed faithfully, only to add a little more lime juice at the end.