|Salmon with Coconut Milk Sauce|
|photo by recipe author|
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.
Emily from Durham, North Carolina won $50 for this recipe and photo! Submit yours here!