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CREAMY COCONUT-LIME SALMON
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 30 minutes
Totaltime: 0 minutes The combo of fresh ginger, lime juice, and basil with coconut milk transform this salmon recipe into exceptional fine food!.
Ingredients
- 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
Preparation
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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.
main ingredients: salmon citrus type of dish:
dinner
Country cuisine:
Thailand specific recipes:
quick-and-easy
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on The World Cuisine
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on The World Cuisine
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