Name: Creamy Coconut-Lime Salmon
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Coconut-Lime Salmon

1. 2 tbsp. coconut oil, divided -

2. 4 (6-oz.) skinless salmon fillets, patted dry -

3. 1 tsp. kosher salt, divided -

4. 1/2 small onion, minced -

5. 2 cloves garlic, minced -

6. 1 1/2" piece ginger, grated -

7. 1 (13.66-oz.) can Thai Kitchen coconut milk -

8. 1 tbsp. fresh lime juice, plus lime wedges for serving -

9. 2 tbsp. chopped fresh basil -

10. 1 Fresno chili, seeded and chopped -

How to cook deliciously - Creamy Coconut-Lime Salmon

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.