Salmon in Coconut cream
Salmon in Coconut cream

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salmon in coconut cream. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Learn how to cook salmon in a mouth-watering, creamy coconut sauce. 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.

Salmon in Coconut cream is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Salmon in Coconut cream is something which I’ve loved my whole life.

To begin with this particular recipe, we have to 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:
  1. Make ready 500 g Slice Pink Salmon
  2. Get 2 cups Water Spinach (Kangkong)
  3. Make ready 11/2 cups Coconut Cream
  4. Prepare 1 Tbsp Thai Fish Sauce
  5. Prepare 1 medium onion, chopped
  6. Make ready 5 cloves garlic, minced
  7. Prepare 1 thumb size Ginger, sliced
  8. Prepare 1 pc. Chilli Finger, sliced (depends how spicy you want)
  9. Get 1/4 Tsp Ground Pepper
  10. Take 1 Tbsp Canola oil

Community content is available under CC-BY-SA unless otherwise noted. Place the salmon fillet, skin side down, right on top of the coconut milk pool. Paleo seafood dishes made fresh with salmon with coconut sauce. This recipe inspired in part or in whole from here.

Steps to make Salmon in Coconut cream:
  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 😉

Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce - but it's quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It's incredible what a difference it makes! View top rated Salmon coconut cream recipes with ratings and reviews.

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