Creamy Coconut Lime Salmon ft. Saladmaster 6 Qt. Elite Sauté | Naomi's Corner

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

Slice half an onion using the Saladmaster food processor with cone number four.

If desired, use cone number two to mince the onion for smaller pieces.

Slice the ginger using cone number two without peeling it.

Preheat the Saladmaster 6 Qt. Elite Sauté on low medium heat.

Test the preheated skillet by adding a little water; if it bounces like a pearl, it's ready for frying.

Spray the skillet with a little avocado spray.

Add the salmon fillets skin-side up to the skillet.

Cook the salmon until the skin is well fried and golden brown, then flip it to cook the other side.

Cover the skillet and cook for a couple more minutes until the salmon is cooked through.

Remove the salmon and set aside.

In the same skillet, sauté the sliced onion and ginger for about 1 minute.

Add minced garlic and cover, cooking for another minute.

Pour in the coconut milk and let it simmer for about 5 minutes until thickened.

After 5 minutes, turn off the heat and add the juice of half a lime and salt.

Return the fried salmon to the skillet and garnish with chopped basil or cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens