Lime Leaf Coconut Salmon
recipes, recipe, how to instructions, Lime Leaf Coconut Salmon
A vibrant pescatarian dish featuring perfectly seared salmon bathed in a fragrant lime leaf and coconut milk sauce, complemented by a bright, refreshing mango-cucumber salsa. It’s a harmonious blend of creamy, tangy, and subtly sweet flavors, perfect for a special weeknight meal or entertaining.
Ingredients
Method
1Pat the salmon fillets thoroughly dry with paper towels and season generously with salt and black pepper.
2Heat the coconut oil in a large skillet or non-stick pan over medium heat. Add the ginger, garlic, sliced red chili, and kaffir lime leaves. Sauté for 1-2 minutes until fragrant.
3Pour in the coconut milk, fish sauce, and lime juice. Bring the sauce to a gentle simmer, stirring occasionally. Reduce heat to low and keep warm.
4In a separate pan (or clean the first one), heat a drizzle of oil over medium-high heat. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until cooked to your preferred doneness.
5Carefully transfer the cooked salmon fillets to the skillet with the coconut sauce, spooning some of the sauce over the fish. Let it simmer gently for 1-2 minutes, allowing the flavors to meld.
6While the salmon simmers, prepare the mango salsa: In a medium bowl, combine the diced mango, cucumber, red onion, fresh cilantro, and mint. Toss gently and set aside.
7Serve the lime leaf coconut salmon immediately, garnished with extra fresh cilantro if desired, alongside a generous spoonful of the refreshing mango-cucumber salsa. Delicious with jasmine rice or steamed vegetables.
Notes
- If kaffir lime leaves are unavailable, use 1 tbsp of lime zest, added with the coconut milk.
- For a deeper flavor, you can marinate the salmon in a pinch of salt and pepper for 15 minutes before cooking.
- This dish pairs wonderfully with steamed jasmine rice or quinoa to soak up the delicious sauce.
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