Tender chunks of salmon in garlicky, creamy coconut sauce infused with coriander.
There are so many great ways to make salmon, and this is definitely one of the top in my books. Simple, and goes well with a side of rice, cauliflower rice, or even some mashed potatoes. You can use either salmon or trout for this, their flaky pink flesh wonderfully contrasting the pale green, fragrant sauce.
What You Need:
1 fillet salmon, de-boned and cleaned
4 cloves of garlic, peeled and sliced
1 large red chili, sliced at an angle
1 cup coconut milk
1 large handful coriander
Juice of 2 large limes
Broccoli florets (optional)
What You Do:
1. In a blender, blitz the coconut milk with coriander until you get a beautiful, green-hued liquid.
2. In a non-stick pot, heat two tablespoons of olive oil.
3. Cut the salmon into bite sized chunks. Into the hot pot. Cook for 2 minutes (it's okay if it's undercooked at this stage). Remove salmon.
4. In the same pot, add the sliced garlic and chili. Sautee until fragrant. If using broccoli, add them now. Stir.
5. Add the coconut milk. If it's too thick, add some water. You want a slightly runny sauce. Season with salt and pepper.
6. Add salmon, and let simmer away for a few minutes on a very low heat.
7. Turn off the heat. Add the lime juice little by little. Taste as you go along. You're looking for a tangy, creamy sauce.
8. Serve warm, over a bed of rice, or cauliflower rice, or even with some potatoes.
9. Great. Now even I'm craving some.