Salmon in coconut sauce
This salmon in coconut sauce recipe is a combination of humble ingredients made spectacular--it's easy to whip up with pantry staples and comes together in 20 minutes.
Servings 4 servings
Ingredients
- 1 lb salmon sliced into cubes or filets
- 1 stalk of green onion/ scallion
- 1 sprig of fresh thyme
- 7 oz diced tomatoes half a small can
- 1/2 a red bell pepper chopped
- 1/2 a small white onion chopped
- 2 cloves of garlic minced
- 1 tsp of sugar
- 1 tbsp of all purpose seasoning
- 1 13.5 oz can of coconut milk
- Salt + pepper to taste
- 1 tbsp of olive oil to sauté veggies and sear salmon
- 1 tbsp of butter
- 1 tbsp olive oil
Serve with:
- Microwaveable jasmine rice
Instructions
- Season salmon with salt and pepper and sear in a non stick skillet with olive oil on medium heat for about 2-3 minutes per side until salmon is brown on each side
- Remove salmon and set aside
- To the same skillet on medium heat, add butter. Once melted add red bell pepper, scallion, thyme and onion and sauté until fragrant, about a minute, then add garlic and sauté for another 30 seconds.
- Add diced tomatoes and season with salt and pepper to taste
- Add coconut milk and bring to a simmer
- Add sugar and all purpose seasoning and stir well
- Add salmon back to the coconut sauce and cover and simmer for 5 minutes until salmon is cooked through and sauce has slightly thickened
- Serve with jasmine rice and enjoy