From the kitchen
Pan-Seared Salmon in Coconut Lime Sauce
Salmon fillets finished in a pan sauce of reduced coconut milk, lime zest, and garlic for a fast, restaurant-style dinner.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 4 Salmon Fillets
- Salt and Pepper, to taste
- 2 tbsp Neutral Oil
- 3 cloves Garlic, minced
- 1 can (13.5 oz) Coconut Milk
- Zest and Juice of 1 Lime
- Fresh Cilantro, to finish
Method
- Season the salmon with salt and pepper. Sear skin-side down in oil over medium-high heat for 4 to 5 minutes, then flip and cook 2 to 3 minutes more. Remove and set aside.
- In the same pan, reduce heat to medium and sauté the garlic 30 seconds.
- Pour in the coconut milk and lime zest, and simmer over medium-low heat until slightly reduced and thickened, 5 to 6 minutes.
- Remove from heat and stir in the lime juice.
- Return the salmon to the pan to warm through in the sauce, and finish with fresh cilantro.
Kitchen note
Stirring the lime juice in only after the pan is off the heat is the difference between a smooth sauce and a broken one — this is the same acid-timing rule that applies throughout this book, and it matters just as much in a quick pan sauce as it does in a slow-simmered soup.
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