Description
The vibrant flavors of the tropics come alive in this Coconut Lime Salmon recipe. The blend of spicy chili, smoky paprika, and the creamy, rich taste of coconut milk complements the freshness of salmon beautifully, making this dish a perfect culinary escape to the tropics.
Ingredients
4 6-ounce salmon filets, skin removed & pat dry
Dry Rub:
1 teaspoon Morton kosher salt*
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Coconut Lime Sauce:
2 teaspoons avocado oil
2 teaspoons toasted sesame oil
1 large shallot, diced
5–6 cloves garlic, minced
1 Tablespoon grated ginger
1 teaspoon granulated sugar
1/2 teaspoon crushed red pepper
1 13.5 ounce can full-fat unsweetened coconut milk*
1 Tablespoon fish sauce or soy sauce
1 lime, zested & juiced
Chopped basil & cilantro, for garnish
Instructions
In a medium bowl, combine salmon filets with salt, chili powder, cumin, and paprika.
Heat avocado oil in a large skillet over medium-high heat. Add filets; sear each side for 2 minutes.
Reduce heat to medium; add sesame oil. Sauté shallots for 2-3 minutes.
Add garlic and ginger; sauté until fragrant, about 1-2 minutes.
Stir in sugar and red pepper; sauté another 1-2 minutes.
Pour in coconut milk and fish sauce; simmer for 2-3 minutes, scraping pan bottom.
Return salmon to pan; simmer until cooked through, about 4-5 minutes. Finish with lime zest and juice.
- Prep Time: 10 minutes |
- Cook Time: 15 minutes
Nutrition
- Calories: 480