Creamy Coconut Lime Salmon. Take your dinner to the next level with this lip-smacking combo of coconut, lime and salmon made rich with hints of curry powder and ground all spice. Bursting with flavors, it’s the most delicious way to get cosy at home with a side of sautéed sugar snap peas, rice, naan or parathas.
- 4 salmon fillets, around 150g each (with skin or skinless)
- 2 tablespoons oil (coconut oil preferred)
- 1/2 cup chopped onions
- 1 garlic clove, minced
- 1” ginger, minced
- 1 teaspoon ground all spice
- 1 teaspoon curry powder
- 1 can (400ml) coconut milk
- 1/2 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)
- 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.
- 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.