Description

Coconut Lime Salmon with Jasmine Rice is a vibrant and flavorful dish that brings the essence of the tropics to your dinner table. The tender salmon fillets are bathed in a creamy coconut-lime sauce, creating a delightful contrast of zesty and rich flavors. This recipe is perfect for busy weeknights or special occasions, as it requires minimal prep time while delivering maximum taste. Served over fluffy jasmine rice and garnished with fresh cherry tomatoes and cilantro, this meal is not only delicious but visually appealing.

Ingredients

Scale

2 salmon fillets (about 150g each)
1 cup canned coconut milk
Zest and juice of 1 lime
1 tbsp olive oil
Salt, pepper, and paprika to taste
1 garlic clove, minced
1 tsp curry powder or turmeric
1 tsp honey or maple syrup
1 cup cooked jasmine rice
1 cup halved cherry tomatoes
Fresh cilantro for garnish

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Instructions

Season the salmon fillets with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Sear the salmon for about 3-4 minutes on each side until golden brown and cooked through. Remove from heat.
In the same skillet, sauté minced garlic until fragrant. Add coconut milk, lime zest, lime juice, curry powder (or turmeric), and honey; stir well. Let simmer for 2-3 minutes until slightly thickened.
Return the salmon to the skillet, spooning sauce over each fillet. Simmer together for another minute before removing from heat.
In serving bowls, place jasmine rice and top with salmon and sauce. Garnish with cherry tomatoes and cilantro.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Skillet
Cuisine: Tropical

Nutrition

Serving Size: 1 salmon fillet with rice (350g)
Calories: 520
Sugar: 4g
Sodium: 400mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 27g
Cholesterol: 75mg