Salmon with Creamy Coconut Ginger Sauce over rice

By barbara lentz
@blentz8

The whole name of this dish is Salmon with Creamy Coconut Ginger Sauce over Coconut, Cilantro, Lime Rice. The title wouldn't let me put all that in there. I am not big on salmon but this sauce makes the dish. I love to use this sauce over shrimp also. It's so good.

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

6: 6 oz. portions of skinles salmon fillets
2 Tbsp: olive oil
1 Tbsp: butter
: salt and pepper
1 c: coconut milk
1 c: water
2 tsp: salt
1 small: lime juiced
1 1/4 c: jasmine rice
3 Tbsp: fresh cilantro
1 1/2 c: coconut milk
2 tsp: garlic chili paste
2 tsp: fresh ginger minced
3 Tbsp: fresh squeezed lime juice
2 tsp: fish sauce
1/4 c: brown sugar

How to Make Salmon with Creamy Coconut Ginger Sauce over rice

Step-by-Step

1Preheat oven 375 degrees. Spray a 9 x 13 pan. Season salmon on both sides with salt and pepper. Place in pan. Drizzle olive oil over top of salmon and top each piece of salmon with a little chunk of butter. Bake for 20 to 25 minutes. Don't over bake.
2To make the rice. Add the coconut milk, water, lime juice and salt to pan. Bring to a boil. Add the rice and simmer covered on medium for about 20 minutes. Until tender. Stir in cilantro.
3For the sauce. Mix all ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook until thickened.
4To plate place a mound of rice on plate. Top with salmon and drizzle sauce over top.