Salmon with Coconut Sauce
Good morning! How was your weekend? Here in Canada, we are enjoying a long weekend, because it’s Victoria Day – a national holiday in honour of Queen Victoria. That means trips to the cottage, pool parties, an extra day to relax, and the official last day of the Tulip Festival. Later this afternoon, we’ll be taking Little A. swimming for the first time. I have a feeling he’ll be a natural, I can’t wait!
I love swimming. I’ve always felt like a fish out of water and the closer I get to a pool, lake, ocean – the happier I am. I can be both invigorated and soothed by water. I enjoy swimming laps or simply floating with the waves. Bottom line, I love being in the water! What about you?
Last week I made a delicious salmon dinner with coconut sauce, which flavoured the fish and rice perfectly. I’m planning on making it again tonight. Little A. and Mr. Smith had come home from playing at the park and they were famished – this hearty meal filled their bellies right up. Little A. went easy on the fish, but he devoured the vegetable rice with coconut sauce. This is the kind of dish that’s easy to prepare after a busy day and that’s sure to hit the spot.
Salmon with Coconut Sauce
Serves 2-4
4 salmon steaks (4 oz/ each)
1 cup coconut milk
1/2 cup diced tomatoes
1 Tablespoon fresh grated ginger
4 Tablespoons of coconut oil
1 tsp coriander spice
salt and pepper
- Begin by making the coconut sauce. In a large pot, over medium heat, add 2 Tablespoons of coconut oil and ginger. Stir for a minute as the pan warms up.
- Add diced tomatoes to pot, cook while stirring for 3-4 minutes.
- Add 1 cup coconut milk, lower the heat, cover the pot and let simmer for 12-15 minutes.
- In a grill pan, over medium-high heat, add 2 Tablespoons of coconut oil.
- Rub coriander spice, salt and pepper into salmon steaks.
- Pour coconut sauce into the grill pan.
- Place all four salmon steaks in the pan, in the sauce.
- Cook steaks for 8 minutes on each side (depending on thickness, time might be less).
- Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top.
- Serve hot and Enjoy!
To make vegetable rice: prepare brown rice as usual, including half a cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.
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Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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I cannot wait to try this recipe and I love cooking with fresh ginger! Thank you for sharing 🙂
Salmon and coconut – I’d never been able to come up with that combination but it sounds interesting! 🙂
Yum! I love coconut with fish!
Yay for extra holidays 😀
And a stunning seafood dinner to top it off!
Cheers
Choc Chip Uru
This recipe looks totally amazing. Can’t wait to try it!
Mmm, I love the way you prepared this salmon Emily! The coconut sauce sounds lovely, too. Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!
This looks amazing!
YUM!!! This sounds excellent! I love salmon and coconut milk. It reminds me of summer time!
This looks so yummy!!
Jayme @ Her Late Night Cravings
Emily,
I love this delish Salmon recipe!! I featured you on my blog today at Amee’s Savory Dish! 🙂