Salmon With Thai Coconut Cream Sauce

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Looking for something fancy and delicious, try this Salmon With Thai Coconut Cream Sauce –  a healthy fish dinner made under 30 minutes. This one-skillet salmon dish is made with Thai spices, onions, garlic, ginger, julienned bell peppers, carrots, zucchini and coconut milk. To finish this most flavourful creamy sauce, add some fresh lime juice and fresh herbs such as cilantro, Thai basil and or fresh mint. You can use just one of these herbs or all three, which is what I did. I always have fresh herbs growing in my kitchen or garden, so I like to add as many as I can to my recipes. 

Let me show you how to make this simple salmon Thai dinner

First, you sear the salmon on both sides, creating a crisp coating. I like to keep the skin on the salmon for two reasons. Most of the omega-3 fatty acids are located in the salmon skin, so removing it strips away most of the nutritional benefits and the skin also adds extra flavour! Once you seared the salmon, it’s time to make the delicious Thai coconut cream sauce. Using the same skillet add onions, garlic and bell peppers and cook until just tender. Then add the balance of ingredients and cook for a few minutes allowing all the flavours meld together. Now return the crispy salmon to the skillet and cook for about two more minutes, or until the salmon is fully cooked. That is it, how simple is that? The total time to make this healthy fish dinner is less than 30 minutes. Because the salmon is cooked in Thai coconut sauce, I like to serve it with rice. But you can also serve the salmon over gluten-free pasta or simple parsley potatoes. For any leftover sauce, add a Healthy Gluten-Free Flax Bread for dipping. Enjoy!

Ingredients

  • 4 (6 - 8 oz.) boneless salmon filets (preferably a thicker cut and with skin)
  • 2 Tbsp. butter or coconut oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 1 small red bell pepper, thinly sliced
  • 1 Tbsp. Minced or grated fresh ginger
  • 10 oz. full-fat coconut milk
  • 2 tsp. Fish sauce
  • 1 medium carrot, julienned
  • 1 medium zucchini with skin, julienned
  • 1 Tbsp. Fresh lime juice
  • Himalayan salt and GF ground black pepper
  • 1/4 cup chopped fresh herbs; cilantro, Thai basil and or mint (you can use one or all three) I used all three
  • Instructions

  • Season salmon with salt and pepper
  • Heat butter/coconut oil in a large skillet over medium-high heat. Sear salmon for 2 minutes per side, starting with a skinless side. Transfer salmon to a plate and set aside
  • Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Cook for 3 - 5 minutes while stirring, allowing the vegetables to soften. Add ginger and stir to combine
  • Add curry paste, coconut milk, fish sauce, carrots, zucchini and lime juice. Bring to boil, reduce heat to simmer and cover. Cook for 2 minutes
  • Return salmon to the skillet, cover and cook over medium heat for 2 - 3 more minutes or until the salmon is cooked through. The length of cooking time depends on the thickness of the salmon. The internal temperature should read 145 F (63 C) Do not overcook the salmon.
  • Top with desired herbs


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