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–+ servings

Coconut Lime Salmon

5 from 5 votes
Serves: 3 -4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 3-4 skinless salmon fillets, about 4 oz each
  • 2 tbsp avocado or olive oil
  • Salt & pepper

Coconut Lime Sauce

  • 1 shallot, diced
  • 3 cloves of garlic, minced
  • 1 tsp grated ginger
  • 1 can of full-fat coconut milk, 14 oz
  • 2 tbsp lime juice
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp cumin
  • 1 tsp tapioca flour, or substitute all-purpose flour, cornstarch, or arrowroot
  • Lime zest to top
  • Cilantro to top

Directions

  1. Pat the salmon dry and season each fillet with salt and pepper.
  2. Heat a large skillet over medium heat for 1 minute. Once hot, add in the oil.
  3. Place the salmon into the skillet and sear on both sides for about 1 1/2 minutes on medium/high to brown each side. The salmon doesn't need to cook fully, it will continue to cook in the sauce.
  4. Remove the salmon from the pan and place onto a plate or cutting board to rest.
  5. Lower the heat to medium and add in the chopped shallot to the pan. Saute for about 1 minute until soft.
  6. Add the garlic and ginger and stir together for about 30 seconds until fragrant. Pour in the coconut milk, lime juice, salt and cumin and mix well.
  7. Whisk the tapioca flour in a small bowl with a tbsp of water to create a slurry. Add the slurry into the pan and whisk together. Let the sauce cook for about 3 minutes on medium heat to thicken. Taste and adjust salt to your liking.
  8. Place the salmon fillets back into the sauce and let it cook over a medium/low flame for about 10 minutes, or until the salmon is fully cooked through.
  9. Garnish with zested lime and fresh cilantro before serving