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Looking for a tasty weeknight meal? This Coconut Lime Salmon recipe has a sweet creamy option or a slightly spicy variation made with the subtle kick of jalapeno peppers. Either way, it is made in one skillet and comes together in about 30 minutes. The Salmon is first pan-seared to give it a nice crispy exterior around the soft flakey meat, which sits in a creamy coconut milk sauce as it bakes to perfection. Served with your favorite style of rice, this dish is Thai inspired with the coconut milk and optional spice.
A bowl of rice smothered in this coconut lime sauce with the wild salmon perched on top makes a complete meal in itself — but if you are in need of a side veggie, a green salad with a miso dressing pairs well since there is miso broth in the sauce. As far as drink pairings, try something with lime, like a margarita, to highlight the lime in this dish.
[[ recipeID=recipe-8lrqqj5jx, title=Coconut Lime Salmon ]]
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
