Recipe: Perfect 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. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. 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.

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. Heat a medium sauté pan over medium heat. You can cook Salmon in Coconut cream using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Salmon in Coconut cream

1. It's 500 g of Slice Pink Salmon.
2. It's 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. You need 5 cloves of garlic, minced.
7. Prepare 1 of thumb size Ginger, sliced.
8. Prepare 1 pc. of Chilli Finger, sliced (depends how spicy you want).
9. Prepare 1/4 Tsp of Ground Pepper.
10. It's 1 Tbsp of Canola oil.

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.

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 😉.

Set the oven rack in the middle of the oven. Put salmon in the prepared dish, leaving space between each fillet. Drizzle oil on top of fillets. Top each fillet with a piece of butter. Sprinkle salmon generously with salt and pepper.