Let's talk about salmon for a minute. It's a delicious mild fish that has so many health benefits (hello omega-3 fatty acids!) and is so versatile you can do almost anything with it. Except maybe ice cream - nope. I love cooking with salmon and this coconut lime salmon is in my top three. It's creamy, flavorful, and the fish is perfectly cooked. And if you don't eat dairy, this is the recipe for you!
Here's how to make it:
Ingredients
2 TBS coconut oil, divided
3-4 (about 2 pounds) skinless salmon fillets
2 TSP kosher salt, plus more to taste
1/2 yellow or brown onion, minced
4 oz. mushrooms, finely chopped (I like cremini or baby bellas)
4 cloves garlic, minced
1 1/2" piece ginger, minced (I use a grater - easy!)
1 13.5 oz. can full-fat coconut milk
3 TBS fresh lime juice, plus lime wedges for serving
2 TBS chopped fresh basil
Chili garlic sauce, optional
Instructions
Heat one tablespoon coconut oil in a large cast iron skillet over medium-high heat.
Season both sides of the salmon with 1 teaspoon salt (1/2 TSP each side).
When the oil is hot, add the salmon and let it cook for 5-6 minutes (depending on the thickness of your fillet) until golden and the salmon easily comes off the skillet.
Use a thin metal spatula to flip the salmon and cook on the other side until golden and fully cooked on the inside.
Put the cooked salmon on a plate and set aside.
Reduce the heat to medium and add 1 tablespoon coconut oil to the skillet.
Add the onions and mushrooms and cook until softened, about 2-3 minutes, stirring occasionally.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Stir in the coconut milk and bring to a simmer.
Cook until the sauce is thickened, about 5 minutes, stirring occasionally.
Stir in the lime juice and remaining 1 teaspoon salt. Taste the sauce and add more salt to your liking.
If using chili garlic sauce, stir in 1 tablespoon (or more if you really like it spicy!).
Remove from the heat and return the salmon to the skillet.
Spoon the sauce over the salmon, garnish with basil and serve immediately (over rice, greens, noodles) with lime wedges. Enjoy!
Did you make it? Share pics in the comments!