Seared Salmon in Coconut Cream Sauce

Perfectly spiced seared salmon that has been coated in a decedent 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.

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♦Prep time: 10 min ♦Cook time:15 min ♦Yield: 4 Servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Place the salmon fillets on a plate and divide and sprinkle the paprika, black pepper, garlic powder, and a dash of salt over each.
2. 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.
3. 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.
4. 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.
5. Fry in the oil for about 2 minutes on moderate heat, till the skin is nicely colored.
6. 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 to your own personal preference.
7. Remove the fillets from the pan once done and wipe the pan clean.
8. Return the pan to heat and add butter.
9. As the butter melts, add the minced shallots and garlic and saute till softened.
10. Add half of one chicken stock cube and stir till this dissolved into the butter.
11. Pour in 200 ml of coconut cream. I use Kara coconut cream here.
12. Bring to a simmer and wait till the butter separates and appears on top.
13. 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.
14. Once thickened, add some red pepper flakes, and then return the seared salmon fillets to the pan.
15. Simmer again for 2 minutes, gently coating the fillets with some of the sauce.
16. Add salt only if needed (the stock cube should be salty enough). 
17. Towards the end of simmering, add fresh lemon juice. Reserve some slices of lemon for garnishing.
18. Add some more red pepper flakes and chopped parsley over the top. Garnish with some lemon slices/wedges.
19. Serve as a side dish, with rice, pasta, or over any salad!

Seared Salmon in Coconut Cream Sauce

Notes:

• 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

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