Creamy Coconut Lime Salmon Food

CREAMY COCONUT-LIME SALMON

Creamy Coconut-Lime Salmon image

This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Steps:

In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. 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, flip salmon and cook until golden on the other 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 and Fresno chili, and serve with lime wedges.

JAMAICAN SALMON WITH COCONUT CREAM SAUCE

Jamaican Salmon with Coconut Cream Sauce image

We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.

BAKED SALMON WITH COCONUT CRUST

Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories World Cuisine Recipes Asian

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

COCONUT & LIME SALMON

Coconut & Lime Salmon image

A Thai style dressing to marinate your salmon, then cooked on the barbecue - with a cucumber/mango salad. Serve with steamed rice and a lime wedge. From my local supermarket summer entertaining recipes. Chicken breast fillets can also be substituted. Hubby is allergic to seafood, so this seems like a nice option for me us - salmon for me chicken for him! Note: Note: Prep time does not include marinating time of 30 minutes.

Provided by Good Looking Cooking

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 kaffir lime leaves
1 bunch coriander, with roots
2 long red chilies, deseeded, finely chopped
165 ml coconut milk
4 salmon fillets
2 lebanese cucumbers, peeled
1 large mango
1 tablespoon vegetable oil
steamed rice, to serve
lime wedge, to serve

Steps:

Note: Prep time does not include marinating time of 30 minutes.
Remove spines from lime leaves and shred finely.
Wash and finely chop coriander roots, reserve coriander sprigs.
Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
Halve cucumbers lengthways.
Remove seeds with a teaspoon, finely dice and place in a bowl.
Remove cheeks from mango, scoop out flesh and dice.
Add to bowl with cucumber.
Chop half the reserved coriander sprigs& add to mango/cucumber mix.
Pre-heat a barbecue plate on high, then grease with oil.
Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
Turn & cook for 2-3 minutes or to your preference.
Serve salmon with steamed rice, cucumber salad and a lime wedge.

Nutrition Facts : Calories 608.4, Fat 27, SaturatedFat 11.1, Cholesterol 146.3, Sodium 250, Carbohydrate 23.7, Fiber 2.7, Sugar 17.5, Protein 68.3

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