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.
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