My creamy-coconut herb salmon with lemon oil is so simple but elegant enough to serve to friends and family.
It’s great for a week night dinner or perfect to serve for guests just double the recipe if needed. You can make the sauce a day or two ahead and cook the fish right before you are ready to serve and it’s also wonderful served chilled for a light lunch with salad.
Chef Kate TIP: You can also use 1 – 2 tbsp coconut oil or butter in place of the olive oil to cook the salmon or if you prefer you can poach the salmon in water with 1 – 2 drops lemon oil until cooked through.
Ingredients
- 1 tbsp olive oil mixed with 1 – 2 drops lemon oil (for cooking salmon)
- 2 – 4 pieces of salmon (to cook)
- Creamy Coconut Herb Sauce (recipe follows)
- Fresh dill or parsley (for serving, optional)
Creamy Coconut Herb Sauce
Chef Kate TIP:
If you desire the sauce to be a little thicker simmer and stir often for a few minutes longer until it thickens a little more.MAKES:
Approx. 1½ cupPREP TIME:
5 minutesCOOKING TIME:
10 minutesIngredients
Instructions
Salmon Cooking Method
- Make the Creamy Coconut Herb Sauce before you start cooking the salmon. The sauce can be made up to 3 days ahead and refrigerated. Gently reheat the sauce right before you’re ready to cook the salmon, cover and keep warm.
- Place the oil in a medium to large frying pan (a safe non-stick pan works best) on medium high heat and preheat for 1 minute.
- Gently place the salmon in the pan skin down (or any side for skin-less). If using salmon with skin on make sure the scales are all removed. Cook for 3 – 4 minutes. Then gently turn the salmon over and continue cooking for 3 – 4 minutes until cooked through. You may need to reduce the cooking temperature. The cooking time will depend on the thickness of your salmon pieces. You can also add ¼ cup water to the pan and cover to finish cooking the fish.
- When ready to serve the salmon place the piece on a platter, in a shallow bowl or individual plates and pour the sauce over, sprinkle with a few sprigs of fresh herbs and enjoy.
Method
- Place the coconut milk in a medium saucepan on high heat and bring to a boil, then immediately reduce the heat to medium—do not let it boil over and remove from heat if needed for a minute. Continue cooking while stirring until the coconut milk has reduced by about half.
- Add the rest of the ingredients except the lemon and/or dill oil and continue cooking while stirring often, then check for seasoning and add a little more tarmari, salt and pepper, if desired.
- Remove from heat and stir in the Lemon Oil and/or Dill Oil, taste and a little more if desired. Serve immediately or you can cool and refrigerate for up to 3 days and gently reheat before serving.
Love using oils in your recipes? Try our Salmon Poke Bowl Recipe by Chef Kate!
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