Stewed SALMON With Cilantro Lime Rice

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable option while still being mild and flaky.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Slice the skinless salmon fillet into decent sized chunks.

Season the salmon generously with all-purpose seasoning.

Heat a little olive oil in a pan over medium heat.

Add minced garlic and a whole onion to the pan and cook until translucent.

Add canned tomato sauce and coconut milk to the pan, ensuring the coconut milk is creamy.

Add about half a cup of water to the pan.

Toss in chopped tomato and bring the mixture to a simmer.

Gently add the seasoned salmon to the pan once it reaches a boil.

Taste the sauce and adjust seasoning as necessary with all-purpose seasoning, salt, or pepper.

Add bell pepper, thyme, and a scotch bonnet pepper to the pan and mix gently to avoid breaking the salmon.

Let the mixture cook for about 10 minutes until the salmon is fully cooked.

In a separate pot, bring water to a rolling boil and add salt and olive oil.

Rinse the rice right before adding it to the boiling water.

Add the rinsed rice to the boiling water along with one bay leaf.

Boil the rice without a lid until the water is almost gone, stirring occasionally.

Once the water is almost gone, reduce heat to low, cover, and let it sit for a few minutes to finish cooking.

Remove the bay leaf from the rice and squeeze lime juice into the rice.

Add freshly chopped cilantro to the rice, stirring in small amounts until the desired flavor is achieved.

Plate the dish by stuffing rice into a small bowl, placing it in the center, and surrounding it with the salmon and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens