Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CREAMY COCONUT-LIME SALMON

Serves:4

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

The combo of fresh ginger, lime juice, and basil with coconut milk transform this salmon recipe into a exceptional recipe.

Ingredients

  • 2 tbsp. coconut oil, divided
    4 (6-oz.) skinless salmon fillets, patted dry
    1 tsp. salt, divided
    1/2 cup onion, minced
    2 cloves garlic, minced
    2 Tbsp grated ginger
    1 (13 oz.) can coconut milk
    1 tbsp. fresh lime juice, plus lime wedges for serving
    2 tbsp. chopped fresh basil
    1 Fresno chili, seeded and chopped

Preparation

  • 1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
    2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
    3. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
    4. Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.
Print Recipe
on The World Cuisine
 
 

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