Description
A delightful seafood dish featuring perfectly seared salmon fillets drizzled with a creamy, aromatic coconut sauce, ideal for romantic dinners and family meals.
Ingredients
- 2 Tbsp avocado oil
- 1.5 to 2 lbs salmon (cut into individual fillets)
- Sea salt (to taste)
- Black pepper (to taste)
- 1 cup yellow onion (finely chopped)
- 5 cloves garlic (minced)
- 1 (15-oz) can full-fat coconut milk
- ½ tsp paprika
- 1 lemon (zested — about 1 tsp zest)
- 1 Tbsp rice vinegar (or lemon juice)
- 1 (8.5-oz) jar sun-dried tomatoes (drained and chopped)
- 4 cups baby spinach (chopped)
- ½ cup fresh basil leaves (optional)
- 3 stalks green onion (chopped)
- ½ tsp red pepper flakes (to taste, optional)
Instructions
- Pat salmon fillets dry and season with salt and pepper.
- Heat avocado oil in a large nonstick skillet over medium-high heat until shimmering.
- Place salmon fillets skin side down in the skillet and sear for about 6 minutes.
- Flip the fillets and sear the flesh side for another 6 minutes or until cooked through (internal temperature of 145°F).
- Remove cooked salmon from the skillet and set aside.
- Add finely chopped onions to the skillet and sauté for 5-8 minutes until golden brown.
- Stir in minced garlic and sauté for an additional couple of minutes.
- Pour in coconut milk, paprika, lemon zest, rice vinegar, and sun-dried tomatoes. Bring to a boil and cook for 8-10 minutes until the sauce thickens.
- Add chopped spinach and boil for an additional 1-2 minutes until wilted.
- If desired, stir in fresh basil, green onions, and red pepper flakes. Adjust seasonings as needed.
- Return salmon to the skillet, spooning sauce over the fillets, and serve immediately.
Notes
Let the salmon sit at room temperature for 15-20 minutes before cooking for even cooking. Grating some parmesan cheese over the final dish enhances the flavor.
