Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chili lime coconut salmon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chili Lime Coconut Salmon is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chili Lime Coconut Salmon is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have chili lime coconut salmon using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chili Lime Coconut Salmon:
- Get 1 medium shallot, chopped
- Get I jalapeno pepper, chopped, with half the seeds removed
- Prepare 3 cloves garlic, chopped
- Make ready 1/4 cup cilantro, chopped
- Get 1 lime, zested and juiced
- Get 1 tbsp fish sauce
- Take 1 tbsp soy sauce
- Get 1 thumb-sized nub ginger, peeled and chopped
- Prepare 1 tbsp vegetable oil
- Make ready 2 fillets centre-cut salmon, deboned and skin-on
- Make ready 1/4 cup coconut cream
- Make ready 1 1/2 tsp granulated sugar
Instructions to make Chili Lime Coconut Salmon:
- Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole.
- Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour.
- Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside.
- Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce.
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