Perfectly spiced seared salmon that has been coated in a decadent lemony creamy coconut sauce, doesn’t that sound exciting?? This is an easy and quick recipe using some simple and basic ingredients to make a really delicious Salmon meal.
Seared Salmon in Coconut Cream Sauce
® This is a RAS signature Recipe©
♦Prep time: 10 min ♦Cook time:15 min ♦Yield: 4 Servings
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Seared Salmon in Coconut Cream Sauce
Description
Perfectly seasoned salmon fillets that are pan-seared until the skin is golden and crisp, then nestled into a luxurious, velvety coconut cream reduction. Infused with minced shallots, garlic, and a hit of bright lemon juice, the sauce is subtly spiced with paprika and red pepper flakes, creating a beautiful balance of creamy, tangy, and mildly spicy notes.
Ingredients:
Instructions
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Place the salmon fillets on a plate and divide and sprinkle the paprika, black pepper, garlic powder, and a dash of salt over each.
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Rinse your hands and rub these dry ingredients all over the salmon fillets evenly. Set aside briefly while you gather the ingredients for the sauce.
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To sear the salmon fillets, make sure your pan is nice and hot to begin with. Use seasoned cast iron, or a good non-stick pan or skillet.
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To the hot skillet, add olive oil or avocado oil. As the oil heats up, gently slide the fillets, skin side down first, into the pan.
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Fry in the oil for about 2 minutes on moderate heat, till the skin is nicely colored.
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Using a fish spatula, flip over the fillets and fry the other side similarly. I prefer my salmon fillets to develop a darker golden brown color. You can do this according to your own personal preference.
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Remove the fillets from the pan once done and wipe the pan clean.
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Return the pan to heat and add butter.
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As the butter melts, add the minced shallots and garlic and saute till softened.
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Add half of one chicken stock cube and stir till this dissolves into the butter.
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Pour in 200 ml of coconut cream. I use Kara coconut cream here.
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Bring to a simmer and wait till the butter separates and appears on top.
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At this stage add 1 1/2 cups(360 ml) of water. Stir well and return to a simmer. Simmer on moderate heat for under 5 minutes, till the sauce thickens. You may need to reduce the heat occasionally when the sauce bubbles up too much.
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Once thickened, add some red pepper flakes, and then return the seared salmon fillets to the pan.
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Simmer again for 2 minutes, gently coating the fillets with some of the sauce.
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Add salt only if needed (the stock cube should be salty enough).
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Towards the end of simmering, add fresh lemon juice. Reserve some slices of lemon for garnishing.
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Add some more red pepper flakes and chopped parsley over the top. Garnish with some lemon slices/wedges.
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Serve as a side dish with rice, pasta, or over any salad!
Note
- Only add half of the chicken stock cube, as a whole cube may cause the sauce to be too salty, especially if you are using salted butter in the recipe.
- Key Ingredients: Salmon, Coconut Cream, Shallots, Garlic, Butter, Olive Oil, Spices, Parsley, Chicken Boiuillion, Salt
