Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, salmon with coconut milk and lime sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!!
Salmon with Coconut Milk and Lime Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Salmon with Coconut Milk and Lime Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have salmon with coconut milk and lime sauce using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Salmon with Coconut Milk and Lime Sauce:
- Prepare 1 cup unsweetened coconut milk
- Prepare 1/4 cup fresh Lime juic
- Get 4 teaspoons Soy sauce
- Take 4 teaspoons Fish sauce (don't skip this one, it's essential and sauce will not be fishy either!)
- Make ready 4 teaspoons honey
- Make ready 4 Salmon fillets, 6-8 ounces each
- Get 3 tablespoons olive oil
Mix the remaining fish sauce and the remaining coconut milk together; set aside. Set the oven rack in the middle of the oven. Place the coconut milk, lime juice, fish sauce sugar and lime rind in a small bowl and mix to combine. Brush the salmon skin and flesh with the sesame oil.
Steps to make Salmon with Coconut Milk and Lime Sauce:
- Combine the first 5 ingredients in a sauce pan and using medium heat, reduce to 1/3 of a cup, about 7-8 minutes.
- Cook the Salmon in the olive oil over medium heat till done (3 minutes per side)
- Spoon the sauce over the fish and the salmon and serve
Remove the hot tray from the oven and place the salmon on top, skin-side down. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime zest and juice; cook and stir over medium-low heat until blended. Drizzle fillets with sauce; sprinkle with coconut. Coconut Curry Sauce: Heat the olive oil over medium heat. Season with fish sauce and lime juice to taste.
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