Try this Coconut Ginger Salmon recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1169.7mg | 40 % | |
Potassium 353mg | 9 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 5.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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