In

Coconut Lime Salmon

  

July 11, 2019

  • Yields: Serves 4

Ingredients

4 (6 oz.) salmon fillets

1/4 tsp salt

1/4 tsp pepper

1 Tbs coconut oil

1/2 cup red onion, chopped

1/2 red pepper, cut into strips

1 zucchini, chopped

1 cup vegetable broth

2 limes for 2 tablespoons lime juice

1/4 cup cilantro, fresh, chopped

1/2 tsp red chili flakes

1/2 cup full fat coconut milk, from a can

2 Tbs soy sauce

2 cup spinach, chopped

Directions

Prep

1Chop red onion, cilantro, zucchini, and spinach leaves.

2Cut pepper into strips.

3Juice lime.

4Season salmon with salt and pepper.

Make

1Melt coconut oil in a large skillet over medium-high heat. Add salmon filets skin side up and sear filets until they remove easily from the skillet, about 5 minutes. Remove from skillet.

2To sauté pan, add onion and cook until soft.

3Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add coconut milk and soy sauce and simmer for an additional 5 minutes.

4Return salmon to skillet, skin side down, and nestle into vegetables. Simmer until fillets are completely cooked through - about another 5-7 minutes. Remove from heat.

5Add chopped spinach to skillet and cover for a few minutes until softened.

6Serve with extra lime wedges.

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