Creamy Coconut-Lime Salmon
The Creamy Coconut-Lime Salmon recipe has a delicate salmon taste blended with the sweetness of coconut, the tanginess of lime, the spiciness of chili flakes, and the freshness of cilantro. The creaminess provides a rich and smooth texture. Ideal for those who enjoy coconut and Thai cuisine and unique flavor combinations, this low-carb recipe is also suitable for those following a keto diet.
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!