We love salmon in our house. It’s easy, delicious, and loaded with healthy stuff. Things like good fats, protein, and B vitamins. We keep is simple roasting either like this, this, or just some garlic salt and pepper.
It’s no surprise that we also love this thai coconut salmon. Scroll through this blog and you’ll see plenty of curry like recipes like this one. It looks more complicated than it is, but it’s really just one pot and has a ton of flavor. I like to serve it over jasmine or brown rice with a side of steamed veggies. I’ll also cook an extra piece for later. It sits and absorbs all the yummy liquid, then gets chopped up and stuffed in a tortilla. Maybe strange, but I love it.
2 salmon filet servings
2 tbsp coconut oil
1/2 small white onion, diced
2 garlic cloves, minced
1 tbsp freshly grated ginger
1 red thai chili, finely chopped
1 can coconut milk
1 lemongrass stock
1 lime + zest
Fresh herbs – I like using basil and cilantro *optional
Heat medium pan on medium. Melt coconut oil. Lightly salt the salmon on each side.
When hot, add salmon. Cook about 4 minutes each side. Remove
Saute onion for a few minutes. Add garlic, ginger, and chili. Stir for about 30 seconds.
Pour in coconut milk and add lemon grass.
Stir in zest and juice from 1 lime. Simmer for a couple minutes.
Place each salmon piece in the pan. Let salmon sit until cooked through, usually just a couple minutes. Remove the lemongrass stock.
Top with fresh herbs and serve over white rice.
