Go Back

The mediterranean ecookbook

Creamy coconut-lime salmon

The combo of fresh ginger, lime juice, and basil with coconut milk transform this salmon recipe into exceptional fine food!.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 4 minutes

Ingredients

  • For the Creamy coconut-lime salmon:

  • 2 tbsp. coconut oil, divided
    4 (6-oz.) skinless salmon fillets, patted dry
    1 tsp. salt, divided
    1/2 cup onion, minced
    2 heaping tablespoons Thai red curry paste
    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

    • Directions

    • 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 Thai red curry paste 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.

    Find it online:

    https://pageturnercookbooks.com/mediterranean