Creamy Coconut Salmon
Creamy Coconut Salmon is the perfect spring dish. The flavor of coconut, ginger and garlic complements the silky texture of the salmon. This dish is great for a spring lunch, serve with rice and a crisp salad to create a complete meal. Salmon is seasoned with garlic and ginger the simmered in a coconut broth. The coconut broth is reduced until it’s thick and coats the salmon. This dish is great for those who are observing lent and looking for a new and interesting way to cook fish.
CHOOSING SALMON
When choosing salmon, wild caught is always best. If it’s not available at the seafood counter, it may be available in the frozen section. Farm raised is tasty as well and can be found both frozen and at the seafood counter in most supermarkets. Both wild caught or farm raised work well in this dish.
HOW TO MAKE CREAMY COCONUT SALMON
Season the salmon with lime, garlic and ginger then allow the salmon to marinate. It is best to marinate for an hour or two, you do not want to marinate it for too long or the season will overpower the flavor of the fish. While the fish marinates, cook the broth. Simmer the peppers, onion and seasoning in the coconut milk until it thickens and reduces the add the fish and simmer.
OTHER FISH RECIPES TO TRY
Get the Recipe CREAMY COCONUT SALMON
Ingredients
- 4 Salmon filets
- Juice of ½ lime
- 1 tbsp Crushed garlic
- 2 tsp Crushed ginger
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp vegetable oil
- ¼ red bell pepper, sliced thinly
- ¼ green bell peppers, sliced thinly
- ½ small Onion, sliced thinly
- 1-14 oz can Coconut milk
- 10 sprigs thyme
- ½ tsp whole Pimento
- ½ pint grape tomatoes, halved
- 2 scallion, cut into 2 inch pieces
Instructions
- Season salmon with lime juice, half ginger and garlic, black pepper and ½ tsp salt. Let salmon marinate for an hour.
- In a pot, add oil. When oil is heated, sauté red and green bell peppers and onion for about 5 minutes.
Add remaining garlic and ginger and cook for about 1 minute until fragrant then add coconut milk, thyme, pimento and salt. Stir to combine.
Bring to a simmer and allow to cook for 10-15 minutes or until the sauce has reduced by half. Add salmon, grape tomatoes and scallion. Spoon sauce over salmon then cover and cook on medium low for 10-12 minutes until the salmon flakes easily with a fork. Serve with rice.
This coconut salmon is divine. It doesn’t get any easier than this and you can whip it up at any time with just a few pantry staples. It’s my absolute go to several times a week.
Glad you enjoyed it!