Salmon in a Coconut and Lemon Sauce is a refreshing dish perfect for the holidays. The lemon flavour is perfectly balanced by the coconut milk creating sauce that is perfect with salmon. Serve as a main dish, with a selection of vegetables is a filling meal. I often use buttered boiled potatoes with sliced carrots, green beans and peas. Alternatively, serve with rice or pasta depending on your time.
As a little additional touch, pan fry a few prawns whilst frying the salmon fillets and top with a sprig of dill.
Salmon in a Coconut and Lemon Sauce
A beautiful dish full of flavours with a delicate salmon that melts on your tongue.
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Servings: 4 People
Calories: 540kcal
Ingredients
Salmon Ingredients
- 4 large salmon fillets skin on
- 2 tsp paprika
- 1 tbsp extra virgin olive oil
- 30 g unsalted butter
- 1 ½ tsp salt
- 1 tsp Ground black pepper
Sauce Ingredients
- 30 g unsalted butter
- 1 tbsp olive oil
- 2 medium shallots finely dice
- 2 cloves garlic peel/mince
- 60 ml chicken stock
- 410 ml coconut milk 1 can
- 1 tsp salt
- ½ tsp pepper flakes
- 1 medium lemon halved
- ¼ bunch parsley chop
Instructions
Pan Frying the Salmon
- 4 large salmon fillets, 2 tsp paprika, 1 ½ tsp salt, 1 tsp Ground black pepper
- Place a frying pan over a medium high heat and add the extra virgin olive oil and a knob of butter. When hot, add the salmon fillet skin side up. Cook the salmon for 4 – 6 minutes or until the salmon has turned as lovely golden colour.1 tbsp extra virgin olive oil, 30 g unsalted butter
- Reduce the heat to a medium and gently flip the salmon over on the skin side and cook for a further 4 minutes or until the skin has crisped up.
- Remove from the pan and cover (with foil) until the sauce is ready.
Preparing the Sauce
- Wipe the pan and add the butter and olive oil.30 g unsalted butter, 1 tbsp olive oil
- Add the shallots and garlic and fry/sauté for 3 minutes or until softened and translucent.2 medium shallots, 2 cloves garlic
- Add the coconut milk, chicken stock, salt and pepper flakes. Stir to combine until boiling then reduce the heat until the mixture simmers.410 ml coconut milk, 60 ml chicken stock
- Leave to thicken as it simmers for about 8 minutes.
- Add the chopped parsley and the juice from one half of the lemon and stir.¼ bunch parsley, 1 medium lemon
- Taste and adjust the seasoning if needed.1 tsp salt, ½ tsp pepper flakes
Nutrition
Calories: 540kcal | Carbohydrates: 10g | Protein: 37g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1572mg | Potassium: 1214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 957IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 6mg