Creamy Coconut Lime Salmon | Video
Lip-smacking combo of coconut and lime paired with curry powder and all spice creates a magically delicious bed of sauce for salmon. So good!
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Servings
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
- You can substitute parsley with basil leaves if you like.
- Use thick or light coconut milk in this recipe depending on your preference.
- To make sauteed sugar snap peas, remove and discard the stem end and string from each pod. Heat a little oil in a frying pan, and add sugar snap peas. Season with salt and pepper. Sauté, tossing, for 3-5 minutes or until the peas are crisp tender. Sprinkle with sesame seeds.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 9g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 132mg | Fiber: 1g | Sugar: 2g