Salmon in Coconut cream
Salmon in Coconut cream

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, salmon in coconut cream. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Learn how to cook salmon in a mouth-watering, creamy coconut sauce. Place salmon in a shallow baking dish and season with salt and pepper. Heat coconut oil in a medium saute pan or cast iron skillet over medium heat.

Salmon in Coconut cream is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Salmon in Coconut cream is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have salmon in coconut cream using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Salmon in Coconut cream:
  1. Make ready 500 g Slice Pink Salmon
  2. Make ready 2 cups Water Spinach (Kangkong)
  3. Make ready 1 1/2 cups Coconut Cream
  4. Prepare 1 Tbsp Thai Fish Sauce
  5. Make ready 1 medium onion, chopped
  6. Prepare 5 cloves garlic, minced
  7. Prepare 1 thumb size Ginger, sliced
  8. Make ready 1 pc. Chilli Finger, sliced (depends how spicy you want)
  9. Get 1/4 Tsp Ground Pepper
  10. Take 1 Tbsp Canola oil

Community content is available under CC-BY-SA unless otherwise noted. Place the salmon fillet, skin side down, right on top of the coconut milk pool. Paleo seafood dishes made fresh with salmon with coconut sauce. This recipe inspired in part or in whole from here.

Steps to make Salmon in Coconut cream:
  1. Heat oil in a pan
  2. Saute onion for 30 sec, add ginger and garlic. Cooked for 1 min.
  3. Add coconut cream, simmer
  4. Add chilli, fish sauce and ground pepper. Let it simmer
  5. Add Salmon, cooked for 5mins. on each side
  6. Add in Kangkong, cook for 2mins, cover and let the steam contiue cooking process
  7. Enjoy with rice 🍚
  8. Note: Kangkong can be replaced with Baby Spinach. Adjust fish sauce according to taste, if too salty you can add sugar. I used fresh coconut cream, store bought in can is fine but if coconut CREAM is not available you can replaced it with coconut MILK. Instead of 1 1/2 cup coco cream, use 2 cups coco milk. You can make a large batch of the sauce which can also be use for Shrimp or Crab 😉

Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce - but it's quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It's incredible what a difference it makes! View top rated Salmon coconut cream recipes with ratings and reviews.

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