Description

This salmon is prepared in a nice flavorful, creamy sauce with coconut milk, fresh ginger, basil, garlic, onion and freshly squeezed lime juice. Serve it with a light, white rice like jasmine rice.

Ingredients

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

Steps

1. Season salmon with ½ t. salt.
2. In a large cast-iron skillet, heat 1 T. oil over medium-high heat. When oil is hot but not smoking, add salmon; let sit undisturbed, until golden and salmon easily releases from skillet, about 4 minutes. Using a thin metal spatula, flip salmon; cook until golden on second side, about 2 minutes. Transfer to a plate.
3. Reduce heat to medium; add remaining T. oil and onion to skillet; cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger; cook, stirring, until fragrant, 1 minute. Stir in coconut milk; bring to a simmer; cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ t. salt. Remove from heat. Return salmon to skillet. Garnish with basil and Fresno chili.