Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salmon in coconut cream. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Creamy Coconut-Lime Salmon Tastes Like Summer. This creamy skillet salmon is rich without being too decadent. The combo of fresh ginger, lime juice, and basil brightens everything up.
Salmon in Coconut cream is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Salmon in Coconut cream is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook salmon in coconut cream using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Salmon in Coconut cream:
- Make ready 500 g Slice Pink Salmon
- Get 2 cups Water Spinach (Kangkong)
- Get 1 1/2 cups Coconut Cream
- Prepare 1 Tbsp Thai Fish Sauce
- Get 1 medium onion, chopped
- Take 5 cloves garlic, minced
- Take 1 thumb size Ginger, sliced
- Get 1 pc. Chilli Finger, sliced (depends how spicy you want)
- Get 1/4 Tsp Ground Pepper
- Make ready 1 Tbsp Canola oil
Paleo seafood dishes made fresh with salmon with coconut sauce. This recipe inspired in part or in whole from here. An incredible Poached Salmon with a Coconut Lime Sauce that's quick and easy to make! Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!!
Steps to make Salmon in Coconut cream:
- Heat oil in a pan
- Saute onion for 30 sec, add ginger and garlic. Cooked for 1 min.
- Add coconut cream, simmer
- Add chilli, fish sauce and ground pepper. Let it simmer
- Add Salmon, cooked for 5mins. on each side
- Add in Kangkong, cook for 2mins, cover and let the steam contiue cooking process
- Enjoy with rice š
- 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 1 1/2 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 š
Tastes like a Thai coconut Loved the fresh flavours. Used coconut cream as didn't have coconut milk and the sauce was soo. Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. But I think this one is top of the list for me now. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening.
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