Coconut Lime Salmon

Equipment

• Muffin Pan

• Cupcake Liners

Ingredients  

Salmon

• 3-4 skinless salmon fillets, about 4 oz each

• 2 tbsp avocado or olive oil

• Salt & pepper

• 1/2 cup unsalted butter (1 stick), melted

Coconut Lime Sauce

• 1 shallot, diced

• 3 cloves of garlic, minced

• 1 tsp grated ginger

• 1 can of full-fat coconut milk, 14 oz

• 2 tbsp lime juice

• 1/2 tsp salt, plus more to taste

• 1/4 tsp cumin

• 1 tsp tapioca flour, or substitute all-purpose flour, cornstarch, or arrowroot

• Lime zest to top

• Cilantro to top

Instructions 

• Pat the salmon dry and season each fillet with salt and pepper.

• Heat a large skillet over medium heat for 1 minute. Once hot, add in the oil.

• Place the salmon into the skillet and sear on both sides for about 1 1/2 minutes on medium/high to brown each side. The salmon doesn't need to cook fully, it will continue to cook in the sauce.

• Remove the salmon from the pan and place onto a plate or cutting board to rest.

• Lower the heat to medium and add in the chopped shallot to the pan. Saute for about 1 minute until soft.

• Add the garlic and ginger and stir together for about 30 seconds until fragrant. Pour in the coconut milk, lime juice, salt and cumin and mix well.

• Whisk the tapioca flour in a small bowl with a tbsp of water to create a slurry. Add the slurry into the pan and whisk together. Let the sauce cook for about 3 minutes on medium heat to thicken. Taste and adjust salt to your liking.

• Place the salmon fillets back into the sauce and let it cook over a medium/low flame for about 10 minutes, or until the salmon is fully cooked through.

• Garnish with zested lime and fresh cilantro before serving

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