The Creamy Coconut-Lime Salmon dish has a mild taste of salmon combined with the sweet coconut flavors and tangy lime, chili flakes and cilantro flavors. The creaminess of the dish adds a smooth texture and rich taste. This recipe is for coconut and Thai cuisine lovers and those who like non-standard flavor combinations! Moreover, this easy coconut lime salmon recipe is low in carbs and suits those on the keto diet.
What does Creamy Coconut-Lime Salmon made of
Creamy Coconut-Lime Salmon consists of the following ingredients:
- Salmon fillets
- Coconut milk
- Lime juice and zest
- Garlic
- Onion
- Cilantro
- Chili flakes
- Ginger powder
- Coconut flakes
- Corn starch
- olive oil
- Pinch of salt and black pepper
How do you give salmon more flavor?
For this Creamy Coconut-Lime Salmon recipe, we season salmon just with salt, pepper and olive oil before cooking. The prominent flavor will be added while cooking in the coconut-lime sauce.
How to make Creamy Coconut Lime Salmon recipe
Firstly, let’s prepare salmon before cooking. Pat it with a paper towel and cover salmon pieces with olive oil, salt, on pepper. Set it aside.
Peel and chop red onion. Try to make as small pieces as possible. If you don’t have a red one it’s ok to use yellow. However, the red one gives a sweeter taste than yellow, so it’s better to take red onion.
Peel and chop garlic gloves.
Cut the lime in half and delete its seeds. Grate its zest on the grater.
Squeeze the juice of 1/2 of the lime. Slice the second half.
Place a saucepan on medium heat, add some oil, and place salmon pieces there. It’s better to use a non-stick pan. Sear both sides of the salmon for approximately 1 min. The salmon don’t need to be fully cooked as it will be finished cooking in the sauce.
Take the salmon pieces out of the pan and set them aside. In the same saucepan, add chopped onion, and fry it for a couple of minutes, so it gets softer. Add chopped garlic, and stir for a couple of minutes until fragrant. Then add ginger powder, and mix.
Pour in the coconut milk, lime juice, salt and chili flakes and mix well.
Add the cornstarch to the sauce and whisk it till smooth. The sauce must start thickening. In a couple of minutes, place the salmon pieces back into the saucepan, decrease the heat to low and cook for 10 mins under the lid.
In the end, add lime slices and zest to the salmon and serve it.
Serve it on the rice. Season the dish with chopped cilantro, coconut and chili flakes. Enjoy your Creamy Coconut-Lime Salmon!
If you like healthy salmon recipes, check out these:
Creamy Coconut-Lime Salmon
Ingredients
- 400 g Salmon fillets
- 200 g Coconut milk canned
- 2 tsp Lime juice (1/2 lime)
- 0.5 tsp Lime zest (1/2 lime)
- 4 Garlic cloves
- 0.3 Red onion
- 1 bunch Cilantro (chopped)
- 0.25 tsp Chili flakes
- 0.25 tsp Ginger powder
- 1 tsp Coconut flakes
- 1 tsp Corn starch
- 2 tbsp olive oil
- a pinch of salt and black pepper
Instructions
- Pat salmon filet pieces with a paper towel and cover them with olive oil, salt, on pepper. Set it aside.
- Peel and chop red onion and garlic cloves. Chop the cilantro.
- Cut the lime in half and delete its seeds. Grate its zest and squeeze the juice of 1/2 of the lime. Cut the second half of the lime into slices.
- Place a non-stick saucepan on medium heat, add some oil, and sear salmon pieces for approximately 1 min on each side. Take the salmon pieces out of the pan and set them aside.
- In the same saucepan, fry chopped onion for a couple of minutes, so it gets softer. Then add chopped garlic, and fry them together for a couple of minutes until fragrant. Then add ginger powder, and mix.
- Pour in the coconut milk, lime juice, salt and chili flakes and combine well.
- Add the cornstarch and whisk it till smooth. When the sauce gets thicker, place the salmon pieces back into the saucepan, decrease the heat to low and cook for 10 mins under the lid.
- Add lime slices and zest to the salmon. Serve salmon with sauce on the rice. Season it with chopped cilantro, coconut and chili flakes. Enjoy!
Creamy Coconut-Lime Salmon