Description
A delightful dish featuring fresh salmon complemented by a creamy coconut milk sauce, sun-dried tomatoes, and fragrant garlic, perfect for any occasion.
Ingredients
- 2 Tbsp avocado oil
- 1.5 to 2 lbs salmon (cut into individual filets)
- Sea salt
- Black pepper
- 5 large cloves garlic (minced)
- 1 (15-ounce) can full-fat coconut milk
- ½ tsp paprika
- ½ tsp onion powder
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 (8.5-oz) jar sun-dried tomatoes (drained and chopped)
- ½ cup fresh basil leaves (optional)
- 3 stalks green onion (chopped)
Instructions
- Remove the salmon from its packaging and pat off excess moisture using paper towels.
- Sprinkle all salmon filets with sea salt and black pepper.
- Heat avocado oil in a large skillet over high heat until sizzling hot (about 400-450°F).
- Carefully place the salmon in the hot skillet, flesh-side down, and sear for 3-5 minutes until golden brown.
- Flip the salmon and cook for an additional 3-5 minutes on the skin side until cooked to desired doneness.
- Transfer salmon filets to a plate and set aside.
- Reduce heat to medium, add minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
- Add coconut milk, paprika, onion powder, vinegar, and sun-dried tomatoes to the skillet. Stir well, allowing the sauce to boil, stirring occasionally for 8-12 minutes until thickened.
- Return salmon to the skillet, ladling the sauce over it, and simmer for a few minutes until heated through.
- Garnish with fresh basil leaves and chopped green onions.
Notes
For creaminess, use full-fat coconut milk. Adjust seasoning based on preference. Leftovers store well for up to three days.
