Coconut milk and fish are a match made in heaven, but it is often mostly reserved for white fish. However, coconut milk also pairs well with salmon, a hearty, meatier fish. Together, the coconut milk and salmon make for a healthy-fat machine! This coconut milk salmon recipe is a great way to get the best of both worlds – light/healthy and hearty/filling. The sauce is to die for and you’ll find yourself licking your plate by meal’s end. Enjoy!
Salmon: is packed with omega-3 fatty acids, which help to treat and prevent inflammation, promote healthy joint cartilage, decrease chances of depression, and increase cognitive function. Salmon is also full of vitamin D, which plays a key role in lowering the risk of several types of cancer, including breast, prostate and colon cancer. Because of its fat content, salmon locks moisture into skin cells, which contributes to a more youthful look, including clearer skin and healthier hair (and decreased hair loss!). The fish is great for eye and cardiovascular health as well.
Coconut Milk Salmon
- 10 ounces salmon, chopped into 2-inch chunks
- 1 can (15-1/2 ounces) coconut milk
- 3-4 scallions, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, chopped
- 1/2 tomato, chopped
- 1 tablespoon red pepper paste (if you cannot find it, use tomato paste)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon thyme
- 2-3 tablespoons olive oil
Directions: Heat the olive oil in a pan over medium-high heat and begin sautéing the salmon pieces. After 1-2 minutes, remove the salmon and set the pieces aside.
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