Description
Creamy Coconut-Lime Salmon for a Tropical Weeknight Delight
Ingredients
Scale
- 1 tablespoon Coconut Oil
- 4 fillets Skinless Salmon
- 1 teaspoon Kosher Salt
- 1 medium Onion
- 3 cloves Garlic
- 1 tablespoon Fresh Ginger
- 1 can (13.5 oz) Canned Coconut Milk
- 2 tablespoons Lime Juice
- 1/4 cup Chopped Fresh Basil
- 1 medium Fresno Chili
Instructions
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat until melted and shimmering.
- Season salmon fillets with half of the kosher salt and sear for 4-5 minutes on each side until golden brown.
- Remove the salmon and set aside. In the same skillet, add remaining coconut oil, onion, and garlic, sauté for 3-4 minutes until soft.
- Incorporate ginger and cook for 1 minute, then add coconut milk and lime juice, bringing to a simmer for 2-3 minutes.
- Return salmon fillets to the skillet, nestling into the sauce, and cook for an additional 3-5 minutes.
- Garnish with basil and Fresno chili, serve warm with lime wedges.
Notes
- This dish pairs well with rice or quinoa.
- You can adjust the spice level by using different types of chili.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg