I absolutely love salmon, but I seem to always cook it the same way. Olive oil, salt, pepper, and cook it in a frying pan or broil it. I wanted to be a little fancier this time and serve it up with some herb butter asparagus I bought as well as some rice, because I couldn't even think about eating
another freaking salad the day I made this.
This dish was easy for me to make because I had fresh limes, a can of coconut milk, and shredded coconut. I definitely recommend fresh limes for this dish so you can use the zest!
Coconut Lime Salmon
- 2 salmon fillets, medium size or larger
- 2 whole limes, zest and juice
- 1 can coconut milk (14.5 oz I believe)
- 1/4 tsp curry powder (optional)
- shredded coconut, toasted (optional)
Preparation & Cooking Instructions
To create your marinade simply empty the coconut milk into a bowl and add the lime zest and juice, stir to combine. You need a lot of acid to cut through the creaminess of the coconut milk, so although it sounds like a lot of juice and zest it really isn't. Place your fillets in a baking dish, large bowl, or deep plate and pour 3/4 of the marinade over the fish. Let it marinate at room temperature for 30 minutes. Reserve the rest of the coconut lime sauce to mix in with the rice, or drizzle over the cooked salmon. I grilled my salmon using a grill pan until the internal temperature reached 145 degrees F.
If you want your rice to have a little kick, add in the 1/4 tsp curry powder or more to the sauce. I had originally photographed the salmon before I realized I had shredded coconut in the fridge. You can toast the coconut over medium heat until lightly browned. It adds a nice texture to the overall dish. You have soft rice, plump juicy salmon, crisp asparagus, and crunchy coconut flakes. Enjoy ^_^