Salmon with Coconut Milk Sauce
Servings: 2–4
Preparation Time: 40 minutes
Ingredients:
- 4 tablespoons coconut oil
- 1 tablespoon fresh grated ginger
- 1/2 cup diced tomatoes
- 1 cup coconut milk*
- 1 teaspoon coriander spice
- salt and pepper, to taste
- 4 salmon steaks (4 ounces each)
Directions:
In a large pot on medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to the pot and cook while stirring for 3–4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot, and let simmer 12–15 minutes.
Rub coriander spice, salt, and pepper into salmon steaks.
In a grill pan on medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).
Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!
Note: To make vegetable rice, prepare brown rice as usual, including a half cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Emily from Durham, North Carolina, won $50 for this recipe and photo! Submit yours here!
