Coconut Lime Salmon
This delightful Coconut Lime Salmon combines tangy lime with creamy coconut for a dish that's quick, flavorful, and perfect any night of the week.
Ingredients
- 4 6-ounce salmon filets remove skin and pat dry
- 1 teaspoon kosher salt or to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons avocado oil
- 2 teaspoons toasted sesame oil
- 1 large shallot diced
- 6 cloves garlic minced
- 1 Tablespoon grated ginger
- 1 teaspoon granulated sugar
- 1/2 teaspoon crushed red pepper
- 1 13.5 ounce can full fat coconut milk unsweetened
- 1 Tablespoon fish sauce or soy sauce
- 1 lime zested and juiced
- fresh basil and cilantro for garnish
Instructions
- In a medium bowl, rub the salmon filets with kosher salt, chili powder, cumin, and smoked paprika until they're nicely coated.
- Heat avocado oil in a large skillet over medium-high heat. Once sizzling, add the salmon and sear for 2 minutes on each side until browned. Remove and set aside.
- Reduce the heat to medium and add the toasted sesame oil.
- Sauté the diced shallots in the skillet for 2-3 minutes until they start to soften.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Mix in the sugar and crushed red pepper, cooking for an additional 1-2 minutes.
- Pour in the coconut milk and fish sauce, scraping up any brown bits from the pan. Allow it to simmer gently for 2-3 minutes.
- Return the salmon to the pan, simmering for an extra 4-5 minutes until cooked through. Finish by squeezing lime juice and adding zest over the top.
Notes
This Coconut Lime Salmon is a quick and satisfying dish that will brighten up any weeknight dinner, perfect over rice or with your favorite veggies.