Posted by Callies Biscuits on
It's that time of year again when our weeknight suppers are more like on-the-go suppers. Between soccer and volleyball carpools, it's tough to come up with flavorful dishes that I can prep in 30 minutes or less. This coconut salmon is one of those dishes and it's packed with flavor.
I usually make the coconut broth ahead of time or leave it simmering on the stove. Before it's time for the next pick up or drop-off, I also steam the rice. I love it because when we get home from sports, all I have to do is quickly broil the salmon and chop accoutrements. This dish can even be served at room temperature. It truly makes you feel like you've had a night out at an Asian restaurant and satisfies that craving for take out.
- - 1 can full fat coconut milk
- 1 pound salmon, cut into 4 pieces
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 orange, red, or yellow bell pepper, diced
- 2 tablespoons fish sauce, divided
- 2 tablespoons soy sauce, divided
- Juice and zest of 2 limes, divided
- 1 tablespoon olive oil
- 2 tablespoons fresh mint, cilantro and basil, chopped for garnish
- 2 green onions, diced
- 2 tablespoons cashews
- 1. Add one tablespoon olive oil to a large sauté pan. Add the garlic, ginger and bell pepper and cook for 6-8 minutes or until the peppers begin to soften.
1. Next, add the coconut milk stirring to combine. Add the zest and juice of 1 lime, 1 tablespoon fish sauce, and 1 tablespoon soy sauce to the coconut milk mixture. Let simmer while you cook the salmon.
1. Set your broiler to high and line a sheet pan with foil. Spray foil with non-stick spray.
1. Toss salmon with the remaining soy sauce, fish sauce, lime zest, and juice.
1. Broil the salmon for approximately 5 minutes on each side or until the desired temperature is reached.
1. Serve the salmon over steamed white rice. Pour the coconut broth over the salmon and rice. Garnish with fresh mint, cilantro, basil, green onions, and cashews. Enjoy!