Public recipe with member extras
Pan-Seared Salmon in Coconut Lime Sauce
Salmon fillets finished in a pan sauce of reduced coconut milk, lime zest, and garlic for a fast, restaurant-style dinner.
Authentic Savory Soups, Curries & Sides · Weeknight Entertaining · Elegant Mains
What you need
Ingredients
- 4 Salmon Fillets
- Salt and Pepper, to taste
- 2 tbsp Neutral Oil
- 3 cloves Garlic, minced
- 1 can (13.5 oz) Coconut Milk
- Zest and Juice of 1 Lime
- Fresh Cilantro, to finish
Method
Instructions
- Season the salmon with salt and pepper. Sear skin-side down in oil over medium-high heat for 4 to 5 minutes, then flip and cook 2 to 3 minutes more. Remove and set aside.
- In the same pan, reduce heat to medium and sauté the garlic 30 seconds.
- Pour in the coconut milk and lime zest, and simmer over medium-low heat until slightly reduced and thickened, 5 to 6 minutes.
- Remove from heat and stir in the lime juice.
- Return the salmon to the pan to warm through in the sauce, and finish with fresh cilantro.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
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