Thai Coconut Salmon
Pan-seared salmon served with a creamy coconut sauce infused with lemongrass, ginger, mild chile and dried lime leaves. The aromatic sauce simmers until thickened while the salmon cooks quickly in a separate skillet.
Ingredients
- 240 g skin-on salmon fillets 2 fillets
- ½ medium onion cut into four pieces
- 1 garlic clove
- ½ inch piece fresh ginger
- 2 tablespoons coconut oil
- 1½ teaspoons salt
- 400 ml canned full-fat coconut milk
- 1 lemongrass stalk crushed
- 1 mild red chile
- 4 dried lime leaves optional
- 1 teaspoon extra virgin olive oil for coating the salmon
- ¼ teaspoon ground black pepper for seasoning the salmon
- 3 cherry tomatoes halved
- 1 tablespoon fresh cilantro finely chopped, for garnish
Instructions
- Place ½ medium onion, 1 garlic clove, ½ inch piece fresh ginger, and 2 tablespoons coconut oil in a blender. Blend until a smooth paste forms.
- Transfer the paste to a skillet and cook for about 2 minutes. Add 1 teaspoons salt and cook for another 30 seconds.
- Pour in 400 ml canned full-fat coconut milk and bring it to a simmer. Add the 1 lemongrass stalk, 1 mild red chile and 4 dried lime leaves. Bring the sauce to a boil, reduce to a simmer and cook for 10-15 minutes, until thickened.
- Remove the sauce from the heat. For a smoother sauce, strain it through a fine-mesh sieve. Keep it warm while cooking the salmon.
- Season the 240 g skin-on salmon fillets (2 fillets) with ½ teaspoons salt and ¼ teaspoon ground black pepper. Coat them lightly with 1 teaspoon extra virgin olive oil.
- Place the salmon skin-side down in a hot pan. Cook for about 2 minutes, turn and cook the other side for about 2 minutes, or until the center reaches 63 °C.
- Serve the pan-seared salmon with the warm coconut sauce. Garnish with the 3 cherry tomatoes halved and 1 tbsp fresh cilantro finely chopped.
Notes
Crushing the lemongrass: Bruising the stalk releases its aroma while keeping it easy to remove before serving.
Controlling the sauce: Keep the coconut mixture at a gentle simmer after boiling so it thickens without cooking too aggressively.
Straining is optional: Pass the sauce through a fine-mesh sieve for a smoother consistency, or leave it unstrained.
Checking doneness: Cook the salmon until its center reaches 145°F (63°C), avoiding unnecessary extra cooking that can dry it out.
Nutrition
Calories: 713kcal | Carbohydrates: 13g | Protein: 29g | Fat: 64g | Saturated Fat: 49g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 1828mg | Potassium: 1213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 8mg
