- Servings 2
- Prep 12 min
- Cooking 15 min
Ingredients Salmon in Coconut Milk
- One pound of Salmon Fillets
- One 400 ml coconut milk can
- Three tbsp. of cooking oil
- Three cloves of minced garlic
- Two tbsp. of grated ginger
- Two tbsp. of Fish Sauce
- Salt- to taste.
- Ground black or white pepper- to taste
- One tsp. of lemon zest
- Half of one tbsp. of chili flakes
- Three tbsp. of lime juice
Preparation
- Heat oil in a frying pan over medium heat.
- Place salmon fillets into the pan and fry for two minutes on each side.
- Remove fish from the frying pan and put it aside.
- Add some more oil to the pan along with pepper flakes, ginger, and garlic, and sauté over medium-high heat for one minute.
- And coconut milk, ginger, fish sauce, pepper, salt, lemon juice, and bring to boil the sauce.
- Place salmon fillets in the coconut sauce and cook for approximately seven-eight minutes.
- Garnish with lemon zest, cilantro, parsley, or dill.
- Serve right away with rice or potato.
Tips
- Salmon Fillets: If they have skin, you can remove them or leave them on for added texture. Pat the fillets dry with a paper towel.
- Garlic, Ginger, Lemon Zest: Mince the garlic, grate the ginger, and zest the lemon. Keep these aside
- Combining Salmon and Sauce: Return the salmon fillets to the skillet. Spoon the sauce over the salmon to ensure it’s well coated.
- Final Touches: Sprinkle more lemon zest or chili flakes before serving for extra flavor and color. Garnish with fresh herbs like cilantro or dill if desired.
- Serving: Serve the salmon hot, with the sauce poured over or alongside it.
- Salmon pairs beautifully with steamed rice or vegetables, which can absorb the delicious sauce.
Salmon in Coconut Milk
Salmon in Coconut Milk is a delicious and nutritious Asian-inspired dish ready in less than 30 minutes! This recipe features succulent salmon fillets gently simmered in a velvety coconut milk sauce. Infused with fresh garlic and ginger, each bite offers a burst of comforting and invigorating flavors.
