Salmon Cooked In Coconut Milk Recipe

Name: Salmon Cooked In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick salmon steaks; 2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices; 2 large garlic cloves, peeled and cut into small, very thin slices; 350 g tomatoes, peeled and halved; 1 fresh red chile, de-seeded and sliced as finely as possible; 1 small yellow pepper, de-seeded and thinly sliced; 4 -6 cardamom pods, roughly crushed; 400 ml tinned coconut milk; sea salt; 2 limes, juice of, only; fresh mint leaves, chopped

Servings: persons

4 thick salmon steaks
2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices
2 large garlic cloves, peeled and cut into small, very thin slices
350 g tomatoes, peeled and halved
1 fresh red chile, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4 -6 cardamom pods, roughly crushed
400 ml tinned coconut milk
sea salt
2 limes, juice of, only
fresh mint leaves, chopped

1
Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2
Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
3
Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4
Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
5
Before serving scatter the mint leaves on top.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thick salmon steaks, 2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices, 2 large garlic cloves, peeled and cut into small, very thin slices, 350 g tomatoes, peeled and halved, and more.

Yes, Salmon Cooked In Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Cooked In Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions