Pan Seared Salmon with Coconut Lime Sauce
Serves 4
Ingredients
1 can of coconut milk
3 1-inch pieces of fresh ginger, peeled
2 garlic cloves, chopped
1 tsp kosher salt, divided
1 to 2 tablespoons fresh lime juice
2 tablespoons and 2 teaspoons extra-virgin olive oil
4 salmon filets
1 teaspoon granulated onion
1 teaspoon paprika
basil, chopped
cilantro, chopped
cooked jasmine rice, for serving
Instructions
In a small pan, combine the coconut milk, ginger, garlic and 1/4 teaspoon salt. Let simmer until thickened. Remove from the heat and stir in the lime juice. Keep warm.
Evenly distribute 3/4 teaspoon kosher salt, 1 teaspoon granulated onion and 1 teaspoon paprika onto 4 salmon filets.
In a large non-stick skillet, warm 2 tablespoons olive oil over medium-high heat. Once hot, carefully place the salmon into the skillet, skin side facing up. Sear for 3 ½ minutes. Carefully flip each filet, and place skin side facing down. Sear for 2 ½ minutes. Remove the salmon from the pan and let cool for 5 minutes.
Serve the salmon with cooked jasmine rice and coconut lime sauce. Top with fresh basil and cilantro.
