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Aromatic Salmon Cooked in Coconut Milk

Thick salmon steaks poached in coconut milk with ginger, garlic, chili, and yellow pepper, finished with fresh lime and mint.

HealthySeafoodSalmonDairy FreeGluten FreeCoconut Milk

Estimated Nutrition

Per Serving Total
Calories 545.6 kcals 2182.4 kcals
Carbohydrates 11.2 grams 44.8 grams
Fat 38 grams 152 grams
Protein 39.7 grams 158.8 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
2
piece
Lime
juice only
Liquids
400
ml
Coconut Milk
tinned
NutsSeeds
2
clove
Garlic
peeled and cut into small, very thin slices
4
pod
Cardamom Pods
roughly crushed
1
1
Sea Salt
to taste
1
handful
Mint Leaves
chopped
Seafood
4
piece
Salmon Steaks
thick
Vegetables
2.5
cm
Ginger
root ginger, peeled and cut into small, very thin slices
350
g
Tomatoes
peeled and halved
1
piece
Red Chilli
fresh, de-seeded and sliced as finely as possible
1
piece
Yellow Pepper
de-seeded and thinly sliced

Steps

  • Place the salmon steaks into a shallow ovenproof dish with a lid.
  • Scatter the ginger, garlic, tomato, chilli, yellow pepper, and crushed cardamom around the fish.
  • Mix the coconut milk with sea salt and lime juice in a separate bowl.
  • Pour the coconut mixture over the fish and cover the dish.
  • Preheat the oven to 150°C.
  • Bake for 40 to 50 minutes until the fish is lightly cooked.
  • Scatter chopped mint leaves over the dish before serving.