Salmon Cooked in Coconut Milk
Indulge in the luscious flavors of this Salmon Cooked in Coconut Milk, a quick and easy recipe that brings tropical flair to your dinner table in just 30 minutes. Succulent salmon fillets are gently poached in a rich, aromatic sauce infused with creamy coconut milk, fragrant garlic, ginger, and warm spices like turmeric and coriander. A hint of tangy lime juice and a garnish of fresh cilantro elevate every bite, while the optional red chili adds a touch of heat for spice lovers. Perfectly paired with steamed rice or roasted vegetables, this dish offers a wholesome and flavorful experience that’s both comforting and elegant. Ideal for weeknight meals or special occasions, this nutrient-rich recipe is a must-try for seafood lovers looking to explore global flavors.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillet
- 1 can (13.5 oz) coconut milk
- 3 cloves garlic
- 1 inch piece ginger
- 1 medium (chopped) onion
- 1 small (sliced, optional) red chili
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Season the salmon fillets with salt and pepper on both sides. Set them aside.
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until translucent.
Grate the garlic and ginger, then add them to the skillet along with the sliced red chili. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the turmeric powder and ground coriander, letting the spices bloom in the heat for 30 seconds.
Pour the coconut milk into the skillet and stir well to combine with the spices. Bring the mixture to a gentle simmer.
Nestle the salmon fillets into the coconut milk mixture. Spoon some of the liquid over the fish to coat it.
Cover the skillet with a lid and let the salmon cook for 8-10 minutes, depending on its thickness, until cooked through and flaky.
Squeeze lime juice over the salmon and gently mix it into the coconut milk sauce.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Garnish with fresh cilantro and serve the salmon with the coconut milk sauce over steamed rice or alongside vegetables.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 52.3 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 35.0 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
