Pan Seared Salmon in Coconut Sauce

5 from 3 votes

Pan Seared Salmon in Coconut Sauce

Crispy pan-seared salmon in exotic coconut sauce is just what you need for the perfect dinner. Anything coconut always hits the spot with its deep flavours and taste.

Prep Time10

Cook Time20

Course: Dinner, Main Course

Cuisine: American

Servings: -5 Servings

Calories: 528kcal

Author: Claudy

Equipment

Ingredients

To Season The Fish

3 Salmon Steaks
1 teaspoon Garlic powder
1 teaspoon Blackpepper
1 teaspoon Salt
1 teaspoon Paprika
3 tablespoon Cooking oil

For The Sauce

3 Garlic cloves minced
½ Onion chopped
1 Red bell pepper chopped
1½ cup Cherry tomatoes halved
1 teaspoon Chilli paste adjust or skip
400ml Coconut milk
2 cups Spinach chopped
2 tablespoon Parsley finely chopped
2 tablespoon Butter or oil
Pinch of Salt and Blackpepper to taste

Instructions

Sprinkle the salt, black pepper, garlic powder and paprika generously on both sides of the fish. Use your hand to rub it well.
3 Salmon Steaks, 1 teaspoon Garlic powder, 1 teaspoon Blackpepper, 1 teaspoon Paprika, 1 teaspoon Salt
Add oil to a hot pan on medium heat and sear each side of the fish for about 1 minute. It's not supposed to be fully cooked at this point.
2 tablespoon Butter
Remove the fish and set aside.
Heat the butter or oil. Add the garlic and onion. Sauté for 30 seconds.
3 tablespoon Cooking oil, 3 Garlic cloves, ½ Onion
Add the bell peppers, tomatoes, and chilli paste or flakes, stir, and cook for about 2 minutes.
1 Red bell pepper, 1½ cup Cherry tomatoes, 1 teaspoon Chilli paste
Add the coconut milk, spinach, parsley, salt and black pepper. Stir well.
400ml Coconut milk, 2 cups Spinach, 2 tablespoon Parsley, Pinch of Salt and Blackpepper to taste
Place the salmon inside the sauce. Lower the heat and simmer for 5 minutes or until fully cooked.
Serve the sauce over rice, noodles or pasta. Garnish with parsley.

Video

Notes

If you want the sauce to have a deeper, intense flavor, caramelize the onions first and then add in the tomatoes and other ingredients.
Don't like a chunky sauce? Use the back of your spoon to gently press the cherry tomatoes and mash them. This will give you a sauce that has a smoother consistency.
If you don't have cherry tomatoes, use regular tomatoes. Chop them up into 1 inch chunks and use them for the recipe.
Don't have coconut milk but still want that creaminess in the sauce? Add some heavy cream, but again- remember to add it in towards the end.

Nutrition