Aromatic Salmon Cooked in Coconut Milk

Thick salmon steaks poached in coconut milk with ginger, garlic, chili, and yellow pepper, finished with fresh lime and mint.

Healthy Seafood Salmon Dairy Free Gluten Free Coconut Milk

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

11.2g

per serving

44.8 g total

Fat

38g

per serving

152 g total

Protein

39.7g

per serving

158.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice only

Liquids

400

Coconut Milk

tinned

NutsSeeds

clove

Garlic

peeled and cut into small, very thin slices

pod

Cardamom Pod

roughly crushed

Sea Salt

to taste

handful

Mint Leaf

chopped

Seafood

piece

Salmon Steak

thick

Vegetables

2.5

Ginger

root ginger, peeled and cut into small, very thin slices

350

Tomato

peeled and halved

piece

Red Chilli

fresh, de-seeded and sliced as finely as possible

piece

Yellow Pepper

de-seeded and thinly sliced

Method

Place the salmon steaks into a shallow ovenproof dish with a lid.

Scatter the ginger, garlic, tomato, chilli, yellow pepper, and crushed cardamom around the fish.

Mix the coconut milk with sea salt and lime juice in a separate bowl.

Pour the coconut mixture over the fish and cover the dish.

Preheat the oven to 150°C.

Bake for 40 to 50 minutes until the fish is lightly cooked.

Scatter chopped mint leaves over the dish before serving.