Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chili lime coconut salmon. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chili Lime Coconut Salmon is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chili Lime Coconut Salmon is something which I’ve loved my whole life. They are fine and they look fantastic.
This chili lime salmon is incredibly easy… from baking the salmon to making the coconut rice. But please note that cooking time DOES NOT include the time it took to break into this coconut. I probably could have written and performed my own podcast in the time it took.
To get started with this recipe, we must first prepare a few components. You can have chili lime coconut salmon using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chili Lime Coconut Salmon:
- Take 1 medium shallot, chopped
- Prepare I jalapeno pepper, chopped, with half the seeds removed
- Make ready 3 cloves garlic, chopped
- Prepare 1/4 cup cilantro, chopped
- Make ready 1 lime, zested and juiced
- Prepare 1 tbsp fish sauce
- Make ready 1 tbsp soy sauce
- Make ready 1 thumb-sized nub ginger, peeled and chopped
- Prepare 1 tbsp vegetable oil
- Make ready 2 fillets centre-cut salmon, deboned and skin-on
- Take 1/4 cup coconut cream
- Make ready 1 1/2 tsp granulated sugar
It's super healthy, and super flavorful. Squeeze the juice from one of the limes over the salmon. Spread it out with your hands so that it mixes with the chili powder. 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.
Steps to make Chili Lime Coconut Salmon:
- Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole.
- Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour.
- Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside.
- Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce.
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. It gets rubbed with some of my favorite spices, and then gets topped with a little lime juice and zest. Next, it goes into the In a small bowl, combine coconut oil, chili powder, garlic powder, smoked paprika, salt, and lime zest.
So that’s going to wrap it up with this special food chili lime coconut salmon recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
