Coconut Lime Salmon

INGREDIENTS

For the salmon + coconut sauce:


4 (6oz) skinless BC salmon fillets

Kosher salt and ground pepper

2 tsp coconut oil (or avocado oil)

2 garlic cloves, minced

1 1/2 inch fresh ginger, grated

1 tbsp brown sugar

400ml can full-fat coconut milk

1 tsp lime zest (about 1 large lime)

1 tbsp lime juice

2 tsp fish sauce

For the mango herb salad:

2 ripe mangos, diced

1 mini-cucumber, quartered lengthwise and diced

¼ cup diced red onion

2 tbsp finely chopped fresh mint

¼ cup finely chopped fresh cilantro

1 tbsp lime juice

1 tsp rice vinegar

¼ tsp kosher salt

¼ tsp ground pepper

Garnishes:

Chili crisp

Toasted coconut flakes (optional)

Extra lime wedges for squeezing

Serve with white rice

INSTRUCTIONS

1. Make the mango herb salad: To a medium bowl add the diced mango, diced cucumbers, diced red onion, minced fresh mint, minced fresh cilantro, lime juice, rice vinegar and salt. Toss to combine and set aside.

2. Pat the salmon filets dry and season both sides of each salmon fillet with kosher salt and ground pepper and set aside on a plate.

3. To a large non-stick skillet (or cast iron skillet) add 2 teaspoons of coconut oil over medium-high heat. When the oil is hot (but not smoking) add the salmon filets. Let the salmon filets cook undisturbed until golden brown and the filets release easily from the pan, about 3-4 minutes. If the fish is sticking at any point, give it a little longer to release naturally (don't force it). Gently flip the salmon filets and cook the other side for 2 minutes.

4. Reduce the heat to medium. Add the minced garlic and grated ginger and cook for 1 minute, until fragrant. Stir in the sugar to combine.

5. Add the coconut milk, and stir and scrape up any browned bits from the bottom of the pan.

6. Stir in the lime zest, lime juice and fish sauce and simmer the sauce for 2-3 minutes.

7. Turn to medium-low to keep at a gentle simmer, add the salmon filets back to the pan into the sauce and cook for 4-5 minutes at a gentle simmer until the salmon is cooked through (it should flake easily with a fork) or is done to your desired temperature.

8. Serve the filets over rice with a drizzle of the coconut-lime sauce. Then top each filet with the mango salad, a squeeze of lime juice and a drizzle of chili crisp if desired.

Recipe by Maria Koutsogiannis | @foodbymaria