Coconut-ginger salmon with rice
Caribbean Other Easy
Salmon in a coconut-ginger-garlic sauce brightened with lime, served with rice. Soft fish, silky sauce, sea and sweetness in balance. About 30 minutes.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
20 min
Cooking
Ingredients
Garlic
2 clove(s)
Salmon
Meat
500 g
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Coconut milk
250 ml
Fresh ginger
15 g
Lime
1 piece(s)
Preparation steps
1
Cook the rice in salted water according to the package. Drain and set aside.
2
Mince the garlic and ginger. Juice the lime. Season the salmon fillets with salt and pepper.
3
Heat oil in a skillet over medium-high heat. Sear the salmon 3 minutes per side until golden. Transfer to a plate.
4
In the same pan, pour in the coconut milk, add ginger, garlic and lime juice. Simmer 5 minutes.
5
Return the salmon to the sauce for 2 minutes to coat and finish cooking.
6
Plate the rice, top with salmon and spoon over the coconut sauce.
Per serving
677 kcal
Calories
32 g
Protein
55 g
Carbs
36 g
Fat