When it comes to fast and easy midweek dinner, it’s hard to beat fish, which is why it has become an integral part of my weekly Whole30in30 series.
I love the flavors of this whole salmon dish. Salmon fillets are sautéed in the pan and then covered in a delicious Asian sauce filled with ginger, lemongrass and chilli, with a deliciously creamy coconut base.
Although this dish is fantastic in itself, I strongly recommend serving it with a coconut and lime cauliflower rice supplement to soak up all the excess sauce (because you trust me that none of this is wasted). This salmon is prepared so fast that you have more than enough time to prepare the cauliflower rice in less than 30 minutes.
- 1 tbsp olive oil
- 1/4 tsp salt and pepper
- 2 salmon fillets
- 1 tbsp sesame oil
- 1 tbsp finely diced red chilli
- 2 tbsp finely chopped ginger
- 1 stalk lemongrass
- 1 onion
- 2 cloves garlic
- 1 tbsp coconut aminos
- 1 can coconut milk (400ml)
- 1 tbsp lime juice
- 2 tsp lime zest
- 1/4 cup chopped scallions
- 1 tbsp chopped fresh cilantro for garnish
Heat the olive oil in a nonstick pan on medium heat. Season the salmon fillets with salt and pepper and then place in the pan skin side up and let cook for 4 minutes. Once golden in colour flip and let cook skin side down for 2 more minutes. Remove from the pan.
Add the sesame oil to the pan and once hot add in the chilli, ginger, lemongrass, onion and garlic and cook for 5 minutes until the onion has softened.
Add the coconut aminos and coconut milk to the pan and leave to simmer for about 7-8 minutes until it has reduced by about half. Next add in the lime juice, lime zest and chopped scallions and stir before returning the salmon to the pan.
Spoon some of the sauce over the salmon and leave to cook for 2-3 more minutes to ensure that the salmon is fully cooked through. Sprinkle with chopped cilantro and finely sliced chilies before serving on a bed of cauliflower rice.