Chili Lime Coconut Salmon. Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole. Chili Lime Coconut Salmon

You can cook Chili Lime Coconut Salmon using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chili Lime Coconut Salmon
  1. Prepare of medium shallot, chopped.
  2. Prepare of I jalapeno pepper, chopped, with half the seeds removed.
  3. It’s of garlic, chopped.
  4. You need of cilantro, chopped.
  5. You need of lime, zested and juiced.
  6. Prepare of fish sauce.
  7. It’s of soy sauce.
  8. It’s of thumb-sized nub ginger, peeled and chopped.
  9. It’s of vegetable oil.
  10. It’s of fillets centre-cut salmon, deboned and skin-on.
  11. You need of coconut cream.
  12. It’s of granulated sugar.

Heat oil in a frying pan over medium heat. 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. Spread mixture on the top of salmon filets. Just before putting salmon in the oven, start rice.

Chili Lime Coconut Salmon step by step

  1. Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole..

  2. Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour..

  3. Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside..

  4. Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce..

Combine rice, coconut milk, and coconut water in a medium saucepan and bring to a boil. Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make!