Guwahati, May 31, 2019:
Description: This Creamy Coconut salmon skillet dinner is rich, as the combo of ginger, fresh lime juice, and basil brightens everything up.
Servings for 4
Prep Time: 15 mins
Total Time: 30 mins
Coconut oil (2 tbsp)
Skinless salmon fillets (patted dry)
Kosher salt - ½ tbsp
Small onion, (Minced-2)
Cloves garlic, (Minced -1)
½ piece ginger, grated
(13.66-oz.) Can Thai Kitchen coconut milk
Fresh lime juice- 1 tbsp.
Chopped fresh basil
Fresno chili, seeded and chopped
Lime wedges for serving
How to prepare:
- In a large cast iron skillet, heat 1 tablespoon oil over medium-high. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin-side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.
- Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
- Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
- Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.