Salmon
In Coconut Lime Sauce
Ingredients
- 4 salmon skinless
fillets (Note 1)
- Salt and
pepper
- 2 tbsp oil,
separated
- 2 garlic
cloves, finely grated
- 2 tsp ginger,
finely grated
- 1 lemongrass,
peeled, finely grated (Note 2)
- 1 tbsp brown
sugar
- 1 tsp chilli
sauce, adjust to taste (Note 3)
- 14oz coconut
milk (Note 2)
- 1 tbsp fish
sauce (or soy sauce)
- 2 tsp lime
zest (1 lime)
- Lime juice,
to taste
Garnish/Serving:
Fresh cilantro
leaves, finely chopped (recommended)
Rice.
Instructions
- Sprinkle
both sides of salmon with salt and pepper.
- Heat 1
tbsp oil in a nonstick pan or well-seasoned skillet over medium high heat. Add
salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon
and cook the other side just for 1 minute, then remove onto a plate (should
still be raw inside).
- Turn heat
down to medium low and allow skillet to cool.
- Heat
remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is
light golden ~ 1 minute.
- Add sugar
and cook for 20 seconds until it becomes a caramel (see video). Then stir in
chilli paste.
- Add
coconut milk and stir, scraping the bottom of the skillet to dissolve any bits
stuck on the base into the sauce.
- Stir in
fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place
salmon into the sauce, lower heat and simmer gently for 4 minutes, or until
just cooked.
- Remove
salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish
sauce.
- Serve
salmon over rice. Spoon over sauce, garnish with cilantro.Salmon
In Coconut Lime Sauce
|
* Salmon In Coconut Lime Sauce
|
|
