Salmon in Coconut cream. Jamaican Salmon with Coconut Cream Sauce. We try to eat salmon often because it's so healthy, and I love thinking of new ways to make it different and delicious. It's easy, but this dazzler with jerk seasoning is my go-to meal for company. —Joni Hilton, Rocklin, California.
The combo of fresh ginger, lime juice, and basil brightens everything up. Paleo seafood dishes made fresh with salmon with coconut sauce. This recipe inspired in part or in whole from here. You can cook Salmon in Coconut cream using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Salmon in Coconut cream
- It's 500 g of Slice Pink Salmon.
- It's 2 cups of Water Spinach (Kangkong).
- It's 11/2 cups of Coconut Cream.
- It's 1 Tbsp of Thai Fish Sauce.
- It's 1 of medium onion, chopped.
- It's 5 cloves of garlic, minced.
- It's 1 of thumb size Ginger, sliced.
- Prepare 1 pc. of Chilli Finger, sliced (depends how spicy you want).
- Prepare 1/4 Tsp of Ground Pepper.
- Prepare 1 Tbsp of Canola oil.
Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. But I think this one is top of the list for me now. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening. This ginataang salmon recipe pertains to steak cut salmon cooked in coconut milk.
Salmon in Coconut cream step by step
- Heat oil in a pan.
- Saute onion for 30 sec, add ginger and garlic. Cooked for 1 min..
- Add coconut cream, simmer.
- Add chilli, fish sauce and ground pepper. Let it simmer.
- Add Salmon, cooked for 5mins. on each side.
- Add in Kangkong, cook for 2mins, cover and let the steam contiue cooking process.
- Enjoy with rice 🍚.
- Note: Kangkong can be replaced with Baby Spinach. Adjust fish sauce according to taste, if too salty you can add sugar. I used fresh coconut cream, store bought in can is fine but if coconut CREAM is not available you can replaced it with coconut MILK. Instead of 11/2 cup coco cream, use 2 cups coco milk. You can make a large batch of the sauce which can also be use for Shrimp or Crab 😉.
I then added the coconut cream (you can also use coconut milk as a substitute) and waited for the mixture to boil. As the mixture is boiling, I adjusted the heat to low so that I can simmer the fish. Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce - but it's quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk.