How to Make Tasty Salmon in Coconut cream

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Salmon in Coconut cream. One of the most popular way of cooking sea foods in the Philippines is by adding Coconut Cream. It's really a hands down recipe, you can never go wrong. Learn how to cook salmon in a mouth-watering, creamy coconut sauce. Creamy Coconut-Lime Salmon Tastes Like Summer. This creamy skillet salmon is rich without being too decadent.

Salmon in Coconut cream The combo of fresh ginger, lime juice, and basil brightens everything up. Place salmon in a shallow baking dish and season with salt and pepper. Heat coconut oil in a medium saute pan or cast iron skillet over medium heat. You can have Salmon in Coconut cream using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Salmon in Coconut cream

  1. You need 500 g of Slice Pink Salmon.
  2. It's 2 cups of Water Spinach (Kangkong).
  3. It's 11/2 cups of Coconut Cream.
  4. Prepare 1 Tbsp of Thai Fish Sauce.
  5. You need 1 of medium onion, chopped.
  6. Prepare 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. It's 1/4 Tsp of Ground Pepper.
  10. You need 1 Tbsp of Canola oil.

NOTE: Keep the heat at medium so the garlic doesn't burn. This Creamy Salmon recipe is easy to make and a delicious low carb salmon dinner recipe that's so tasty and quick to put together. View top rated Salmon coconut cream recipes with ratings and reviews. Community content is available under CC-BY-SA unless otherwise noted.

Salmon in Coconut cream step by step

  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 😉.

This ginataang salmon recipe pertains to steak cut salmon cooked in coconut milk. I then added the coconut cream (you can also use coconut milk as a substitute) and waited for the mixture to boil. As the mixture is boiling, I adjusted the heat to low so that I can simmer the fish. Place the salmon fillet, skin side down, right on top of the coconut milk pool. Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!!