Coconut Ginger Salmon
Try this Coconut Ginger Salmon recipe, or contribute your own. "Salmon" and "Main Dish" are two of the tags cooks chose for Coconut Ginger Salmon.
Yield: 4 Servings Ready in 40 minutes
favorite of 4 people 5 people want to try
|4 thickSalmon filets or steaks|
|2 inchFresh ginger; peeled & thinly sliced|
|4 mediumCloves of Garlic; thinly sliced|
|13 ouncesTomatoes; sliced|
|1 teaspoonCayenne; to taste|
|1 smallBell pepper; chopped|
|1 teaspoonCoriander seeds|
|1 can (14 oz)Organic Coconut Milk|
|1 pinchSea salt; to taste|
|1 largeLime; juice only (1/8 cup)|
|10 leavesFresh basil; roughly chopped|
Coconut Ginger Salmon Preparation
Preheat oven to 300F.
Place the fish filtes or steaks in a somewhat shallow ovenproof pan (we used an oval lasagna dish). Pick a pan that will not leave much room in between the salmon - you want them close together.
Top the salmon with the garlic, ginger, tomatoes, bell pepper, coriander seeds and about 8 chopped basil leaves. Squeeze the lime juice evenly over the dish and sprinkle with sea salt and cayenne. When the fish is perfectly covered with all ingredients, slowly pour all the coconut milk (full fat) over the fish. Bake for 30 - 40 minutes. 30 minutes will give you a pink tender center, whereas 40 minutes will be completley cooked through.
Top with remaining 2 leaves of fresh basil before serving. Enjoy this light and delicous dish!
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