Lime and Coconut Salmon
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (9)

Lime and Coconut Salmon

NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 50%
CARBS 25G22% OF CAL
6G FIBER0G ADDED0G INTRINSIC5G OTHER14G TOTAL SUGAR
FAT 32G63% OF CAL
22G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Salmon seared and finished with a coconut-lime sauce infused with lemongrass and ginger, served alongside wilted bok choy. Aromatic, rich, and balanced.

mainthaifishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 centre-cut salmon fillets
  • 2 Tablespoons butter
  • 6 baby bok choy (stem end removed and sliced in half if large)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon cooking oil
  • 1/4 cup water (or as needed)
  • 2 Tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemongrass paste (or 3/4 tsp peeled and grated stalk)
  • 1 teaspoon ginger paste (or 3/4 tsp grated ginger root)
  • 14 oz can coconut milk (full fat)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon turmeric
  • 2 teaspoon lime zest
  • Juice of 1/2 a small lime
  • 2 kaffir lime leaves (optional)
  • Salt and freshly ground pepper
  • Lime wedges
  • Chopped fresh cilantro leaves (optional)
PREP
5M
SODIUM
1475MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.