Guwahati, May 31, 2019:

Description: This Creamy Coconut salmon skillet dinner is rich, as the combo of ginger, fresh lime juice, and basil brightens everything up.

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Servings for 4

Prep Time: 15 mins

Total Time: 30 mins


Coconut oil (2 tbsp)

Skinless salmon fillets (patted dry)

Kosher salt – ½ tbsp

Small onion, (Minced-2)

Cloves garlic, (Minced -1)

½ piece ginger, grated

(13.66-oz.) Can Thai Kitchen coconut milk

Fresh lime juice- 1 tbsp.

Chopped fresh basil

Fresno chili, seeded and chopped

Lime wedges for serving

How to prepare:

  1. In a large cast iron skillet, heat 1 tablespoon oil over medium-high. 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 to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.
  2. 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. 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. Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.

Source: Internet


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