Thai-Inspired Seafood Dinner (Print Version)
# Ingredients:
→ For the Salmon
01 -
3-4 skinless salmon fillets, about 4 oz each
02 -
2 tbsp avocado or olive oil
03 -
Salt & pepper
→ For the Coconut Lime Sauce
04 -
1 shallot, diced
05 -
3 cloves of garlic, minced
06 -
1 tsp grated ginger
07 -
1 can of full-fat coconut milk, 14 oz
08 -
2 tbsp lime juice
09 -
1/2 tsp salt, plus more to taste
10 -
1/4 tsp cumin
11 -
1 tsp tapioca flour, or substitute all-purpose flour, cornstarch, or arrowroot
→ For Garnish
12 -
Lime zest
13 -
Fresh cilantro
# Instructions:
01 -
Pat the salmon dry and season each fillet with salt and pepper.
02 -
Heat a large skillet over medium heat for 1 minute. Once hot, add in the oil.
03 -
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.
04 -
Remove the salmon from the pan and place onto a plate or cutting board to rest.
05 -
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.
06 -
Pour in the coconut milk, lime juice, salt and cumin and mix well.
07 -
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.
08 -
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.
09 -
Garnish with zested lime and fresh cilantro before serving.
# Notes:
01 -
This dish pairs well with rice, cauliflower rice, or roasted vegetables
02 -
For a spicier version, add a diced jalapeño or red pepper flakes to the sauce
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days