How to Prepare Tasty Salmon in Coconut cream

Salmon in Coconut cream. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended. Drizzle fillets with sauce; sprinkle with coconut. • Salmon: Season salmon and pan sear in a large non-stick pan over medium heat. Once it is cooked, transfer to a plate. • Make the creamy coconut sauce: In the same skillet cook garlic until fragrant, stir in coconut cream, coconut milk powder and almond flour. Carrying the flavours of lemongrass, ginger, coconut and turmeric, Andy Waters' salmon with coconut sauce recipe packs a fragrant punch. The salmon fillets are cooked in the sauce, keeping the flesh moist and flavoursome.

Salmon is one of my all-time favorites. You can prepare so many ways. I love searing in cast iron, baking in parchment paper, and grilling on a cedar plank, to name a few! You can cook Salmon in Coconut cream using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Salmon in Coconut cream

1. It's 500 g of Slice Pink Salmon.
2. You need 2 cups of Water Spinach (Kangkong).
3. Prepare 11/2 cups of Coconut Cream.
4. It's 1 Tbsp of Thai Fish Sauce.
5. Prepare 1 of medium onion, chopped.
6. It's 5 cloves of garlic, minced.
7. You need 1 of thumb size Ginger, sliced.
8. Prepare 1 pc. of Chilli Finger, sliced (depends how spicy you want).
9. It's 1/4 Tsp of Ground Pepper.
10. Prepare 1 Tbsp of Canola oil.

Click here to check out more of my salmon recipes! This Pan Seared Salmon with a Spicy Coconut Cream Sauce is amazing. This one-skillet salmon dish is made with Thai spices, onions, garlic, ginger, julienned bell peppers, carrots, zucchini and coconut milk. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.

Salmon in Coconut cream instructions

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 11/2 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 😉.

Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic and shallots. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil. Place the salmon fillet, skin side down, right on top of the coconut milk pool. Mix the remaining fish sauce and the remaining coconut milk together; set aside.