Chili Lime Salmon And Coconut Sauce

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is a cost-effective option.

Chop shallot, garlic, and ginger roughly.

Chop green onions, removing the roots and the rough tips of the greens.

Scoop out the seeds and white parts of the jalapeno and Serrano peppers for less heat, then chop them roughly.

Zest one lime using a microplane and juice it.

Combine cilantro, shallot, garlic, ginger, green onions, lime juice, soy sauce, fish sauce, and a splash of vegetable oil in a food processor.

Pulse the mixture until it resembles a runny pesto.

Take a whole side of salmon, deboned but skin-on, and cut it into three portions if desired.

Marinate the salmon in the cilantro pesto, flesh side down, for one hour in the fridge.

Heat a few tablespoons of vegetable oil in a pan over medium heat.

Remove excess marinade from the salmon and place it skin side down in the pan.

Cook the salmon for 5 minutes, then flip it and cook for another 5 minutes until the outside is dark and the inside is still pink.

Flip the salmon onto its sides briefly to add color, then remove from the pan.

Wipe the pan clean and add the leftover marinade and a can of coconut milk, stirring to combine.

Bring the sauce to a light simmer and taste for adjustments, adding more fish sauce and sugar as needed.

Serve the salmon with the sauce pooled around it or poured over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens