Salmon with Coconut Milk Sauce

Salmon with Coconut Milk Sauce

photo by recipe author

Servings: 2-4
Preparation Time: 40 minutes

• 4 tablespoons coconut oil
• 1 tablespoon fresh grated ginger
• 1/2 cup diced tomatoes
• 1 cup coconut milk*
• 1 teaspoon coriander spice
• salt and pepper, to taste
• 4 salmon steaks (4 ounces each)

In a large pot, over medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot and let simmer 12-15 minutes.

Rub coriander spice, salt and pepper into salmon steaks.

In a grill pan, over medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Note: To make vegetable rice – prepare brown rice as usual, including half a cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Emily from Durham, North Carolina won $50 for this recipe and photo! Submit yours here!