Thai Coconut Lime Salmon

• 4 salmon fillets (6 oz each)
• 1 can (13.5 oz) coconut milk
• 2 limes (zest and juice)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper (sliced)
• 1 small onion (sliced)
• 2 tbsp olive oil
• 1/4 cup fresh cilantro (chopped)
• 1/4 tsp chili flakes
• Salt to taste
• Black pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium saucepan, combine coconut milk, lime zest and juice, garlic, ginger, fish sauce, and brown sugar. Simmer for 5 minutes.
3. 3 Season salmon fillets with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sear salmon skin-side down for 2 minutes.
5. 5 Arrange sliced bell pepper and onion around the salmon in the skillet.
6. 6 Pour the coconut mixture over the salmon and vegetables.
7. 7 Transfer skillet to the oven and bake for 10-12 minutes.
8. 8 Sprinkle with cilantro and chili flakes before serving.

Nutrition

Tips

• For extra flavor, marinate the salmon in half the sauce mixture for 30 minutes before cooking.
• If you prefer a thicker sauce, simmer it on the stovetop for an additional 5 minutes before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Serving Suggestions

• Serve with steamed jasmine rice and a side of mango salsa.
• Pairs wonderfully with a crisp Sauvignon Blanc.

FAQ