Savory Salmon in Turmeric Coconut Sauce
A vibrant and delicious dish that combines salmon with turmeric and creamy coconut milk, perfect for weeknight dinners or family gatherings.
Servings: 4 servings
Equipment
- Medium saucepan
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Salmon Fillets Skinless, cut into individual portions.
- 1 can Coconut Milk About 14 ounces, full-fat.
- 2 teaspoons Turmeric Powder Ground turmeric for flavor and color.
- 3 cloves Garlic Minced for robust flavor.
- 1 tablespoon Ginger Freshly grated for a zesty kick.
- 1 unit Lime Juice Freshly squeezed from 1 lime.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Adjust to taste.
Fresh Cilantro
- 1 handful Fresh Cilantro Chopped for garnish.
Instructions
- Gather all your ingredients to ensure a smooth cooking process.
- In a medium saucepan, pour in the coconut milk over medium heat. Stir occasionally.
- Add the turmeric powder into the coconut milk and stir well.
- Introduce the minced garlic and grated ginger into the saucepan.
- Let the mixture simmer for about 5-7 minutes.
- Season the salmon fillets with salt and pepper on both sides.
- Gently place the seasoned salmon fillets into the saucepan, skin-side down.
- Cover the saucepan and poach the salmon for about 8-10 minutes.
- Check the salmon for doneness; it should flake easily with a fork.
- Squeeze the lime juice over the salmon before serving.
- Remove the salmon from the saucepan and spoon the sauce over the top.
- Garnish with freshly chopped cilantro before serving.
Notes
For variations, consider adding vegetables or using different proteins. Serve over rice or quinoa for a complete meal.