Thai cuisine
Easy

Thai Coconut-Lime Salmon

This Thai-style coconut lime salmon is full of bright lime flavors with just the right amount of creaminess from the coconut milk, serve it along your choice of carbs for a wholesome meal.

Thai Coconut-Lime Salmon
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • 1 lb. Skin-On Salmon Fillet
  • 1.5 cup Coconut Milk
  • 1/2 oz. Lemongrass, Finely Sliced
  • 1 tbsp. Ginger, Minced
  • 3 clove Garlic, Minced
  • 1 tbsp. Lime Juice
  • 1/4 tsp. Lime Zest
  • 1 tbsp. Fish Sauce
  • 1 tbsp. Chili Sauce
  • 1 tbsp. Brown Sugar
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • FOR the GARNISH
  • 1/2 medium Lime, Thinly Sliced
Directions:
Step 1
Step 1
1
Place the salmon fillet skin-side up on a cutting board, make several parallel cuts across the skin, and cut into 3 equal-sized fillets. Use your fingers to rub 1 teaspoon of oil on the top, bottom and sides of the salmon fillets, then season both sides of the fish with ½ teaspoon of salt.
Step 2
Step 2
2
Heat 1 tablespoon of oil in a cast iron skillet over medium-low heat.  Place salmon fillets, skin-side down, into the pan, and allow to cook for 4 minutes, until the skin is crispy and golden brown. Turn the fillets over with a spatula and cook until the fish is firm to the touch, about 3-4 minutes. Remove fish from skillet and transfer to a plate.
Step 3
Step 3
3
In the same skillet, sauté ginger, garlic and lemongrass in the remaining oil over medium-high heat, until aromatic. Stir in chili sauce and coconut milk, add brown sugar and fish sauce, then season with ½ teaspoon of salt and black pepper. Bring the mixture to a boil.  Add lime zest and juice, then place salmon fillets, skin-side down, into the skillet. Braise salmon for 3 minutes, until it soaks up the sauce. Turn off the heat.
Step 4
Step 4
4
Top each fillet with lime, chili pepper slices and chopped cilantro. Serve immediately.
Final Notes
Final Notes
You may also add cooked noodles to the sauce for a more filling meal.
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