Coconut Lime Salmon
Coconut Lime Salmon
Ingredients
- 4 salmon fillets
- 1 shallot, finely diced
- 1 thumb ginger, finely diced
- 2 garlic cloves, minced
- 1 red chilli, finely diced
- 2 inch piece lemongrass, bashed, then thinly sliced
- 1 tin coconut milk, 400ml, light or regular
- 1/2 teaspoon fish sauce
- 2 teaspoons light soy sauce
- 1 lime, zested and juiced
- a drizzle oil, for cooking
- as needed salt
- as needed pepper
To Serve
- as needed spring onions, chopped
- as needed coriander, fresh
- as needed broccoli
- as needed rice, of choice
Instructions
- 1
Finely dice the shallot, ginger, and red chilli. Bash, then thinly slice the lemongrass.
⏱️ 5 min
- 2
Heat a drizzle of oil in a large frying pan over medium-high heat. Pat the salmon fillets dry and season with salt and pepper.
⏱️ 1 min
- 3
Sear the salmon fillets skin-side down for 3 minutes. Flip the salmon fillets and cook for another couple of minutes until just colored, not cooked through. Remove the salmon from the pan and set aside.
⏱️ 5 min
- 4
Lower the heat to medium. Add the finely diced shallot, ginger, red chilli, and thinly sliced lemongrass to the pan. Cook for 3 minutes until soft and fragrant.
⏱️ 3 min
- 5
Add the minced garlic to the pan and cook for 1 minute more.
⏱️ 1 min
- 6
Pour in the 400ml tin of coconut milk and stir until smooth. Add the fish sauce, light soy sauce, lime zest, and lime juice. Stir to combine all ingredients.
⏱️ 2 min
- 7
Bring the sauce to a gentle simmer. Nestle the seared salmon fillets back into the pan with the sauce. Cook for about 5 minutes, or until the salmon is just cooked through, basting with the sauce as it bubbles.
⏱️ 5 min
- 8
Serve the salmon and sauce over rice of choice, with broccoli, chopped spring onions, and fresh coriander. Spoon over plenty of the coconut lime sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Salmon
- 4 salmon fillets
- 1 shallot, finely diced
- 1 thumb ginger, finely diced
- 2 garlic cloves, minced
- 1 red chilli, finely diced
- 2 inch piece lemongrass, bashed, then thinly sliced
- 1 tin coconut milk, 400ml, light or regular
- 1/2 teaspoon fish sauce
- 2 teaspoons light soy sauce
- 1 lime, zested and juiced
- a drizzle oil, for cooking
- as needed salt
- as needed pepper
To Serve
- as needed spring onions, chopped
- as needed coriander, fresh
- as needed broccoli
- as needed rice, of choice
Instructions
- 1
Finely dice the shallot, ginger, and red chilli. Bash, then thinly slice the lemongrass.
⏱️ 5 min - 2
Heat a drizzle of oil in a large frying pan over medium-high heat. Pat the salmon fillets dry and season with salt and pepper.
⏱️ 1 min - 3
Sear the salmon fillets skin-side down for 3 minutes. Flip the salmon fillets and cook for another couple of minutes until just colored, not cooked through. Remove the salmon from the pan and set aside.
⏱️ 5 min - 4
Lower the heat to medium. Add the finely diced shallot, ginger, red chilli, and thinly sliced lemongrass to the pan. Cook for 3 minutes until soft and fragrant.
⏱️ 3 min - 5
Add the minced garlic to the pan and cook for 1 minute more.
⏱️ 1 min - 6
Pour in the 400ml tin of coconut milk and stir until smooth. Add the fish sauce, light soy sauce, lime zest, and lime juice. Stir to combine all ingredients.
⏱️ 2 min - 7
Bring the sauce to a gentle simmer. Nestle the seared salmon fillets back into the pan with the sauce. Cook for about 5 minutes, or until the salmon is just cooked through, basting with the sauce as it bubbles.
⏱️ 5 min - 8
Serve the salmon and sauce over rice of choice, with broccoli, chopped spring onions, and fresh coriander. Spoon over plenty of the coconut lime sauce.
⏱️ 3 min